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Broccoli and Cheddar Frittata
with smoky tomato soup

Active: 35 min Total: 35 min

This vegetarian frittata is packed with color and flavor and makes great leftovers for breakfast or lunch. While the frittata cooks, make a quick tomato soup that develops layers of flavors in a short amount of time thanks to the addition of sun-dried tomatoes.

Tags

Ingredients

Servings:
4
Metric
Broccoli and Cheddar Frittata:
  • Broccoli florets, fresh or frozen - 10 oz
  • Shallots - 2 cloves, diced
  • Eggs - 6
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cheese, shredded cheddar - 4 oz
  • Oil, cooking - 1 Tbsp
Smoky Tomato Soup:
  • Onions, medium - 1, chopped
  • Garlic - 2 cloves, chopped
  • Parsley - 1 Tbsp, chopped
  • Oil, olive - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Paprika, smoked - 1 tsp
  • Tomatoes, diced (28 oz / 794 g can) - 1 can
  • Sun-dried tomatoes in oil - 6
  • Stock, any type - 2 cups
  • Yogurt, plain or Greek - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Broccoli (if using fresh) / Shallots / Onions / Garlic / Parsley - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Broccoli - If using fresh, place it into a microwave-safe container, cover with a damp paper towel and microwave until tender, ~2 minutes. If using frozen, defrost in the microwave.
  3. Eggs - Beat eggs with milk, salt and pepper. Fold in cheese.

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Make

  1. Heat oven to 425F / 218C.
  2. Heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add cooking oil and then shallots. Saute until shallots are tender, ~2 minutes. Add broccoli and cook for 1 minute more.
  3. Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  4. While frittata cooks, heat a Dutch oven over medium-high heat. Add olive oil and then onions to heated oil. Saute until tender, 3 to 4 minutes. Add garlic, tomato paste and paprika. Saute for 1 minute more.
  5. Add diced tomatoes (including liquid), sun-dried tomatoes and stock and bring to a boil. Simmer, covered for 10 minutes. Let soup cool slightly and then puree with an immersion blender. Season with some salt and pepper.
  6. Slice frittata.
  7. Serve soup with parsley and yogurt on top. Enjoy with frittata. (If you have extra yogurt, it’s great on top of the frittata slices as well.)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (62)
Gluten-free (8)
Paleo (2)
Vegetarian (6)

25 reviews

I've made this frittata several times and we love it!

By: Elissa
Posted: Aug 11, 2020
Diet: Original
0 Helpful

This review is for the frittata only. Quick and tasty! I added some more pepper to spice it up a bit and next time I may reduce the cheese a little bit, but it was great as is! The frittata reheated nicely as well.

By: Seema
Posted: Mar 26, 2019
Diet: Vegetarian
0 Helpful

Easy and fantastic!

By: Carrie
Posted: Oct 11, 2018
Diet: Paleo
0 Helpful

Soup lacked something

By: Isabelle
Posted: Apr 14, 2018
Diet: Gluten-free
0 Helpful

Hey, I made the frittata (6 servings); it was tasty. I reduced the amount of cheese and it still had a nice flavor and texture.

By: Erin
Posted: Feb 20, 2018
Diet: Original
0 Helpful

The frittata was terrific and so easy. My toddler had seconds! The soup was a bit tangy...I think maybe because of the sundried tomatoes...I found it a bit too acidic but was ok

By: Jessica
Posted: Feb 17, 2018
Diet: Gluten-free
0 Helpful