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Broccoli and Cheese Frittata
with spinach, orange, pomegranate seed salad

Active: 25 min Total: 45 min
Broccoli and cheese are a classic pair, but instead of putting them in a sandwich, we combine them in this savory frittata. The festive side salad reminds us of the holidays with bright pops of color from oranges and pomegranate seeds.


Broccoli and Cheese Frittata:
  • Broccoli, fresh or frozen - 6 oz , chopped
  • Eggs - 8
  • Cheese, shredded Mexican blend - 1/2 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Yogurt, plain or Greek - 4 Tbsp
Spinach Salad with Pomegranate Seeds and Almonds:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Oranges - 1 , peeled and sliced into wedges
  • Spinach, baby - 5 oz (sub other salad greens)
  • Pomegranate seeds - 1/4 cup (look for these already removed from their shell in the refrigerated produce section)
  • Almonds, sliced - 1/4 cup


  1. Broccoli - If not using frozen, chop into bite-sized pieces. Place into a microwave-safe container, cover with a damp paper towel, and microwave for 1.5 minutes.
  2. Eggs - Whisk eggs and fold in cheese, salt and black pepper.

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  1. Heat oven to 425F / 218C. (Note: If making more or less than 4 servings, consider making mini frittatas in a muffin pan sprayed with nonstick cooking spray.)
  2. Heat 9" to 10" (22.5 to 25cm) skillet over medium heat. Add cooking oil and then broccoli to heated oil. Saute until any excess liquid has cooked off and broccoli is warmed through, ~1 minute if using pre-cooked fresh broccoli and ~2 minutes if using frozen broccoli.
  3. Pour egg mixture over vegetables (if making in a muffin tin, transfer vegetables to muffin tin and then pour egg mixture over top). Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes (12 to 15 minutes for muffin tin frittatas), until a knife comes out clean.
  4. While frittata cooks, whisk together vinegar, maple syrup and mustard. Whisk while adding olive oil. Slice oranges into segments.
  5. Just before serving, toss vinaigrette with orange segments, spinach, pomegranate seeds and almonds.
  6. Slice frittata and serve with yogurt on top. Enjoy with salad on the side.



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