This cheesy broccoli frittata or as I like to call it a low-carb oven-baked delight is a quick, easy, and delicious meal that fits perfectly into a low-carb lifestyle. 

Not only is it wonderful on its own, but I love pairing it with air-fried sausages, creamy avocado, and fresh tomato for an extra satisfying meal.

Our family, being mostly low-carb, loves serving this broccoli frittata on busy weekdays when we’re not sure what to cook.

It’s also ideal for those “use-what-you-have” days before grocery shopping, helping you make the most of any leftover veggies in your fridge. 

Plus, it would be greatly appreciated during the lazy holiday season when we want something warm and oven-baked but not too heavy.

Can you add other veggies to this broccoli frittata?

Absolutely! Try adding diced bell peppers, sautéed spinach, or even smoked meats for extra flavor and texture. 

RECIPES LIKE THIS CHEESY BROCCOLI FRITTATA YOU MIGHT LIKE:

Potatoes and Eggs Skillet

Breakfast Cowboy Skillet

This recipe would also make fantastic individual muffins—perfect for quick snacks or a grab-and-go breakfast.

I make frittata a bit different. I cook it from the beginning in the oven. The only thing I do is preheat my skillet on the stovetop but i cook it in the oven.

Here are some tips:

• Start with a Non-Stick, Oven-Safe Skillet: Use a non-stick or well-seasoned cast-iron skillet to prevent sticking. It also needs to be oven-safe, as you’ll finish the frittata in the oven.
• Use the Right Ratio of Eggs to Milk/Cream: For a fluffy texture, add a splash of cream or milk per egg. Avoid adding too much liquid, as this can make it dense or soggy. I think mine turned out perfect!
• Whisk well for Lightness: Beat the eggs until the whites and yolks are fully combined and a bit frothy. This incorporates air for a lighter texture.
• Pre-Cook Ingredients: you could sauté any vegetables, meats, or aromatics like onions or garlic before adding them to the eggs. I steamed my broccoli so they were partly cooked. This prevents excess water from seeping out during cooking and ensures everything is evenly cooked or if there is any liquid make sure to squeeze it out. We see mushrooms, zucchini, or broccoli could produce a lot of extra liquid.
• Season Generously: Eggs do not need plenty of seasoning. Add salt, pepper, and any herbs (like chives, parsley, or basil) or spices (like smoked paprika or chili flakes) to the egg mixture along with cheese and anything else you wish to add.
• Cook it in the Oven:  Cook in the skillet and always in a preheated oven (around 375°F/190°C). Bake for 10–12 minutes, or until the center is just set. This allows the frittata to cook evenly without burning the bottom.
• Add Cheese Near the End: If you’re adding cheese, sprinkle it on top just before the oven finishes. This keeps it melty but prevents it from sinking and burning on the bottom. I like adding before and after.
• Rest Before Slicing: Let the frittata sit for a couple of minutes before slicing. This helps it set completely and makes it easier to serve.
• Experiment with Ingredients: Frittatas are flexible, so try different veggies, meats, and cheeses to keep things interesting.

Skillets I like:

Hestan – ProBond Collection – Professional Clad Stainless Steel Frying Pan

Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet

If you try this cheesy broccoli frittata, please tag me on social media to let me know how it turned out!

Don’t forget to follow me on Instagram, Facebook, Pinterest or TikTok; search @sandraseasycooking

Happy Brunching!

– Sandra 

Yield: 4 SERVINGS

Cheesy Broccoli Frittata

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Easy and tasty Cheesy Broccoli Frittata Recipe

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for serving
• 8 ounces frozen broccoli florets
• 1 cup shredded sharp cheddar, (triple cheddar, if available)
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon baking soda, a good pinch (optional)
• 2 to 3 tablespoons heavy cream
• 1/4 cup cottage cheese (Greek plain yogurt is a great alternative)
• 6 large eggs, mixed

Instructions

1. Preheat oven to 375°F/190°C
2. Steam broccoli and squeeze as much water out as possible. Pat dry so you do the broccoli is not as wet. Then chop it into smaller pieces.

3. Heat a skillet on the stovetop after your oven is preheated. Add a bit of ghee, butter, or oil to coat the skillet. I like adding a drizzle of oil and about 1 tablespoon of unsalted butter. REMEMBER: The skillet needs to be oven-safe. As I said, do not start heating a skillet until your oven is preheated, as this goes fast.
4. Beat eggs, add a good splash of heavy cream and cottage cheese (or plain Greek yogurt if you want extra protein), then add cheddar (I used farm-style shreds, so they are large shreds), 1/4 teaspoon salt, 1/8 teaspoon pepper, and baking soda. I like adding baking soda as it gives me a nicely puffy frittata, but this is optional.
5. Add broccoli to the egg mixture and add it to the hot skillet. If desired, add more cheese on top.
6. Transfer skillet to oven and cook for about 10 to 12 minutes at 375°F/190°C, then turn broiler until eggs are puffed, golden, and just set in the middle, about one minute- please keep a close eye on the dish as it cooks because it can easily burn. Let stand for 5 minutes.
   
   Note: baking depends on your oven and a skillet. So DO check after about eight (8) minutes how it looks.

Notes

What is a Broiler: A broiler is an element in your oven that provides high and direct heat much like a grill but reversed as it only turns the oven hearing elements on the top.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 441Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 350mgSodium: 717mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

In my humble home, there’s a dish that has become a family favorite, one that I affectionately call “Lasagna.”

However, despite its name, this delightful creation is not your typical lasagna. Instead, it is a mouthwatering Chicken and Zucchini Tortilla Casserole that has won over the hearts and taste buds of everyone in my house.

I share the secret behind this delectable dish and why it has become a firm favorite on our dining table. The key to this scrumptious casserole lies in the careful selection of ingredients.

CHECK MY SIMPLE LASAGNA RECIPES

First and foremost, I prioritize using good quality, low-carb tortillas or wraps as the foundation of the dish. These tortillas not only provide a sturdy base but also ensure a guilt-free indulgence.

Layered between the tortillas are tender chicken pieces, thin zucchini slices, a generous amount of delicious marinara sauce, and a sprinkling of shredded cheese to create a harmonious blend of flavors.

Anyway, you can make this with ground beef. However, since we are not consuming red meat as before in my household I had to come up with recipes that would be lighter using chicken, turkey, or fish, but still filling and delicious.

I start by seasoning the chicken, which is then ready. I use a mixture of flavorful herbs and spices. The chicken has been cut into flavorful morsels after being cooked to perfection and is then prepared to be piled into the casserole.

To ensure equitable distribution throughout the dish, the zucchini is sliced into thin rounds or lengthwise then cut into smaller pieces, and combined with the chicken.

After slicing the zucchini thinly on a mandolin, I salt it generously. I squeeze out the excess zucchini juice after 15 or 20 minutes and pat tried with either paper towel or kitchen cotton towel. Zucchini can of course cook in advance, but it is not necessary.

Even while I enjoyed cooking zucchini rounds in my air-fryer to the crispy perfection, you are not required to for this casserole.

TAP HERE FOR MORE CASSEROLE RECIPES

Next comes the fun part – the layering process. I start by placing a tortilla at the bottom of the casserole dish, followed by a layer of zucchini slices.

On top of the zucchini, I generously spread a layer of the marinara sauce, chicken and cheese allowing the flavors to infuse with the other ingredients.

This layering process is repeated until the casserole dish is filled to the brim, ensuring each bite is a delightful medley of flavors.

If you decide to make this tasty Chicken and Zucchini Tortilla Casserole, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

Yield: 8 SERVINGS

Chicken and Zucchini Tortilla Casserole

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Super tasty and easy recipe for Chicken and Zucchini Tortilla Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

• 8 to 9 medium tortillas, I used low carb
• 1 jar of pasta sauce, any brand of your choice
• 1 pound of shredded cheese; pizza blend or mozzarella
• 2 tablespoon olive oil

Zucchini:

• 2 smaller zucchinis (or 1 larger), sliced thinly
• 1 teaspoon salt

Chicken:

• 1 chicken breast, almost minced
• 1 teaspoon olive oil
• 1 teaspoon fried parlsy
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Slice zucchini lengthwise then cut into smaller pieces or simply into rounds. Place into the large bowl then sprinkle with salt and mix to coat. Then allow it to sit for about 15 to 20 minutes. The salt will draw the moisture out. You can use the paper towel to absorb the excess moisture. Rinse with cold water, then pat dry again.
2. Slice chicken into small pieces, almost minced, then cook in the skillet on the medium high heat with seasonings and herbs listed in ingredient list. Cook until cooked through and there is no more pink visible.
3. Preheat oven to 400 degrees Fahrenheit.
4. Oil baking dish well, then place tortillas at the bottom. My baking dish was large and I used 3 tortillas on the bottom; two tortillas side by side, and the third one I cut in half to fill the gap on the other side. *SEE the PIC.
5. On top of the tortillas add cooked chicken and zucchini,, cheese and sauce. Do not over power it with the sauce so add generous amount. Then play another layer or tortillas, and do the same proceeds again.
6. Place the last layer or tortillas, then spread a bit of sauce again and cheese, as much as you wish.
7. Bake for 20 to 25 minutes or until the cheese is completely melted and bubbly.
8. Let it cool down for about 10 minutes before cutting into the casserole.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 470Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 1060mgCarbohydrates: 29gNet Carbohydrates: 27gFiber: 2gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I LOVE the taco salad bowl. It is probably one of my favorite quick and easy meals. In addition to lettuce, beans, tomatoes, cheese, avocados and so on you can add any protein that you prefer and include any other topping.

Tap Here for more Salad Recipes

Taco bowls are an ideal alternative to regular tacos since you can get all the tastes of a taco in one convenient dish. For those looking for a tasty dinner that is filling and healthy, this is an excellent choice.

Taco salad bowls are also a tasty and flexible dish that is suitable for any occasion. This is due to the ease with which you can alter them to suit your culinary preferences and dietary needs.

Just how have I never shared this before blows my mind? I simply can’t believe it!

Because my family and I adore it so much, I’ve started making it for us almost every week. I know, but you can never have too many taco days.

It is essential for us, though, on days when you have a little bit of everything and need to empty out your refrigerator before you go food shopping this Taco Salad Bowl is perfect!

Because you can add anything you want, taco salad bowls are also adaptable. Most frequently, taco seasoning is used on ground beef. We also add lettuce, tomatoes, onions, avocado, and a few pickled jalapenos.

Nonetheless, as I mentioned, you are free to include whatever you like.

If you make Taco Salad Bowl please tag me on social media or email me to let me know ([email protected])

You can find me on Instagram so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, I started a new lifestyle blog. I am super excited so if you would take a minute to check it out I would really appreciate it. Tap here to check it out! Thank you!!!

The recipe you might like:

Copycat Chick-fil-A Market Salad

Yield: 4

Taco Salad Bowl

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One of my favorite quick and easy meals is this Taco Salad Bowl which I am making at least once a week for years.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Groundb Meat:

• 1 pound ground beef
• 1/4 onion, chopped

Taco Seasoning:

• 1/2 tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon dried oregano

Salad topping:

• 2 cups shredded letuce
• 2 avocados
• 2 tomatoes
• 1/2 red onion, chopped
• 1/4 cup pickled jalapenos

Addional Topping:

• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded taco cheese blend
• Lime wedges

Optional:

• 1 can beans, drained
• 1 can corn, drained

Instructions

Cooking Ground Beef:

1. Cook ground beef for 5 to 7 minutes depending on your skillet with a drizzle of olive oil.
2. Add taco seasoning. If you do not want to use store-bought, combine all the herbs and seasoning in my ingredient list, which I would recommend because you control what is used in the actual seasoning.
3. Stir well until the ground beef is no longer pink. Remove any additional grease left over from the meat. I like using 80/20 so there will be some fat left in the skillet.
   
   

Assemble the salad:

1. Place about one cup for each bowl of shredded lettuce on the bottom of the bowl, place cooked ground beef in the middle, and just add whatever you wish to add around the meat; red onion, avocado, cheese, jalapeños, corn, beans, etc.
2. You can follow my list as well. If you do not have something that is okay. The distinctively nutty flavor is enhanced by crunchy chips like multigrain tortilla chips with flax, sunflower, and sesame seeds.

Notes

If you are following a low-carb diet, then, of course, you should skip beans and corn, so the carbs will drastically go down, which is 14 Net Carbs instead of 33. 33 Net Carbs is still not bad, but if you like to stick to your goals you should not add beans or corn.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 840Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 161mgSodium: 1725mgCarbohydrates: 47gNet Carbohydrates: 33gFiber: 14gSugar: 17gProtein: 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest