Real Food Rating

Cheesy Broccoli Frittata

September 15, 2025

45 mins

easy

6 Serves

This is one of those recipes every busy parent needs when the veggie drawer is overflowing. Cheesy, golden and full of goodness, it’s made with simple real-food ingredients and comes together in no time. Perfect for lunchboxes, baby-led weaning, or a fuss-free family dinner, this dish ticks all the boxes. Children love it when you make food fun. Try blending the greens into the eggs and serving them as “Hulk’s breakfast” or “Shrek’s favourite lunch.” Not a fan of broccoli? Swap in another family favourite vegetable. And for those who need a little extra encouragement, a sprinkle of cheese on top usually does the trick!

 

Dietary: VEG, GF, NF

Allergens: Eggs, Dairy

Age group: 8+ months, family-friendly

 

Serves: 6

Prep: 10 mins (+ 10 mins thickening time)

Cook: 35-40 mins

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Ingredients

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1 tbsp (20ml) extra virgin olive oil
1/2 (55g) brown onion, peeled and finely diced
1 (5g) clove garlic, peeled and minced
1 small broccoli head, rinsed and chopped into small florets
6 large eggs
½ cup (125ml) milk of choice
½ cup (50g) grated cheese
1/4 cup sweet corn kernels (optional)
Sea salt and pepper to taste
Fresh herbs (optional, such as parsley, dill or chives), rinsed and finely chopped

Directions

1.
Preheat the oven to 180°C. Grease a baking dish or use a lined/greased muffin tray for individual portions.
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2.
In a frying pan, heat the olive oil over medium heat. Add the onion and cook for 3-4 mins until softened.
Add garlic and broccoli florets and cook for another 5 mins or until broccoli is tender, adding a splash of water to the pan if needed. Once cooked, place the broccoli mix in the baking dish.
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3.
Add garlic and broccoli florets and cook for another 5 mins or until broccoli is tender, adding a splash of water to the pan if needed. Once cooked, place the broccoli mix in the baking dish.
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4.
In a large bowl, whisk together the eggs, milk, cheese, corn, salt, and pepper.
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5.
Pour the mixture into the prepared baking dish over the broccoli mix.
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6.
Bake for 25-30 minutes until the frittata is golden and set in the middle.
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7.
Let the frittata cool for a few minutes before slicing into portions.
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Notes

Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
For a dairy-free version: Swap milk with coconut, almond, soy or oat milk and leave out the cheese.
Easy Swaps: Swap broccoli for cauliflower or leftover roast/steamed vegetables of choice.
Additional boosters: Boost the frittata with mixed seeds.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Puree the whole mixture until smooth and top with extra cheese.
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