Broccoli Cauliflower Frittata with Peppers and Mozzarella

This vibrant frittata combines nutrient-packed vegetables like broccoli, cauliflower, and bell peppers with creamy eggs, rich mozzarella, and savory herbs for a hearty and wholesome dish. Whether you’re hosting brunch, meal-prepping for the week, or looking for a protein-rich dinner without the fuss, this recipe delivers big flavor with minimal effort.

The dish is baked until golden and bubbly, locking in moisture and making it an easy, family-friendly favorite.

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4–6
Cuisine: Mediterranean-inspired comfort food

Ingredients

• 350g cauliflower, cut into small florets

• 350g broccoli, cut into small florets

• 50 ml milk

• 1 raw sweet red pepper, diced

• 1 raw sweet yellow pepper, diced

• 100g cherry tomatoes, halved

• 5 chicken eggs

• 100 ml 20% fat cream

• 150g hard mozzarella cheese, grated

• Vegetable oil, for greasing and sautéing

• Salt, ground black pepper, dried oregano (to taste)

Step-by-Step Cooking Directions

1. Preheat and Prep
Begin by preheating your oven to 375°F (190°C). Lightly grease a large oven-safe skillet or ceramic baking dish with a bit of vegetable oil to prevent sticking.

2. Cook the Veggies
In a skillet over medium heat, warm a small amount of vegetable oil. Add the cauliflower and broccoli florets. Sauté for 5–7 minutes until slightly tender but still firm. Season with salt, pepper, and a pinch of oregano.

3. Whisk the Eggs and Cream
In a large mixing bowl, whisk together the eggs, cream, and milk until smooth. Add a pinch of salt and pepper to enhance the flavor.

4. Assemble the Frittata
Spread the sautéed broccoli and cauliflower evenly across the greased skillet or baking dish. Scatter the diced red and yellow peppers along with the halved cherry tomatoes over the top.

5. Add the Egg Mixture
Carefully pour the egg and cream mixture over the vegetables, letting it seep between all the nooks and crannies for an even texture.

6. Top with Mozzarella and Bake
Sprinkle grated mozzarella evenly across the top. Place the dish into the oven and bake for 25–30 minutes or until the eggs are fully set and the top is golden and slightly crisp.

7. Rest and Serve
Let the frittata rest for 5–10 minutes before slicing. This helps the structure hold and makes serving easier. Enjoy warm with salad, toast, or fresh fruit.

Nutritional Information (Per Serving)

• Calories: 280

• Protein: 16g

• Fat: 20g

• Carbohydrates: 8g

• Fiber: 3g

• Calcium: 30% DV

• Vitamin C: 80% DV

• Iron: 15% DV

The Origins and Popularity of the Recipe

Frittata originated in Italy and was traditionally made to use up leftover vegetables, meats, and cheeses. Over the years, it has become a beloved dish in kitchens around the world due to its versatility, ease, and ability to feed a crowd with minimal prep. This version brings a Mediterranean flair with bell peppers, oregano, and mozzarella, while staying true to the Italian concept of rustic, homestyle cooking.

Reasons Why You’ll Love This Recipe

• It’s quick and easy, using only one pan or baking dish

• Ideal for breakfast, brunch, lunch, or dinner

• Nutrient-dense and filling without being heavy

• Naturally gluten-free

• Flexible—you can use almost any vegetables you have on hand

• Beautiful to serve, with colorful ingredients peeking through

• Great for make-ahead meals or packed lunches

• Can be customized with different herbs, cheeses, or spices

• Loved by adults and kids alike

• Minimal cleanup!

Health Benefits

• Broccoli and cauliflower are cruciferous vegetables high in fiber, antioxidants, and vitamins C and K

• Bell peppers offer vibrant color and high levels of vitamin A and beta-carotene

• Eggs provide high-quality protein and essential nutrients like B12 and choline

• Mozzarella adds calcium and protein in a more digestible form

• Tomatoes are rich in lycopene, a powerful antioxidant

• This dish supports immune function, eye health, and heart health while keeping you full and energized

Serving Suggestions

• Serve with crusty sourdough or a toasted baguette

• Pair with a simple arugula or spinach salad

• Add a side of roasted sweet potatoes or air-fried zucchini

• Enjoy cold or reheated as a protein-packed snack

• Serve slices alongside a bowl of tomato soup for a cozy dinner

• Top with fresh herbs like parsley or basil for extra brightness

• Serve it for brunch with fresh fruit, mimosas, or cold brew coffee

• Pair with a dollop of Greek yogurt or a drizzle of hot sauce

• Use leftovers as sandwich filling between two slices of ciabatta

• Dice leftovers and stuff into a wrap for an on-the-go meal

Cooking Tips

• Use a cast iron skillet for even browning and rustic presentation

• Whisk eggs thoroughly to incorporate air for a fluffy result

• Do not overcook—the frittata should jiggle slightly in the center when removed from the oven

• Add a few extra egg whites for higher protein and fluffiness

• Grate your own cheese for better melt and flavor

• Always grease your pan well to prevent sticking

• Bake on the middle rack for even heat distribution

• You can prep the ingredients in advance and bake later

• For extra browning, broil the frittata for the last 2 minutes

• Let it cool slightly before slicing for clean cuts

Variations to Try

• Cheese swap: Try feta, gouda, cheddar, or goat cheese instead of mozzarella

• Add protein: Diced ham, bacon, turkey, or tofu make great add-ins

• Extra veggies: Spinach, leeks, or mushrooms are delicious additions

• Spicy twist: Add a chopped chili or a dash of hot sauce

• Herb infusion: Add basil, thyme, or parsley to the egg mixture

• Crust version: Pour into a prepared pie crust for a quiche-style dish

• Mini frittatas: Use a muffin tin to make individual portions

• Low-fat option: Use low-fat milk and reduced cheese

• Vegan version: Replace eggs with a chickpea flour and water mixture, and use vegan cheese

• Sweet version: Omit veggies and add sautéed apples and cinnamon for a frittata-style breakfast bake

Conclusion

This Broccoli Cauliflower Frittata with Peppers and Mozzarella is a wholesome, flavor-packed meal that offers versatility, health benefits, and a comforting texture that feels both indulgent and nourishing. It’s ideal for anyone who wants to eat more vegetables without sacrificing taste or convenience.

Whether you serve it hot out of the oven or pack it for later, this frittata is sure to become one of your go-to recipes for effortless healthy eating.

10 Comprehensive FAQ Section

1. Can I make this frittata ahead of time?
Yes! You can bake it, let it cool, and store it in the fridge for up to 4 days. Reheat gently before serving.

2. Can I freeze it?
Absolutely. Slice into portions and wrap tightly before freezing. Reheat in the oven or microwave.

3. How do I know when the frittata is done baking?
It should be golden on top and set in the center. A knife inserted should come out clean or with soft curds.

4. Can I substitute broccoli or cauliflower with another vegetable?
Yes, try spinach, mushrooms, zucchini, or green beans.

5. Is this recipe keto-friendly?
It can be made low-carb by reducing or omitting tomatoes and choosing low-carb vegetables.

6. What can I serve it with?
It’s great with salad, toast, yogurt, or soup.

7. Can I use frozen vegetables?
Yes, just thaw and drain them well before using.

8. Can I use egg whites only?
Yes. Replace each whole egg with two egg whites for a lower-fat version.

9. How do I keep the frittata from sticking to the pan?
Use a well-greased, oven-safe nonstick skillet or line with parchment paper.

10. How long does it last in the fridge?
It will stay fresh for up to 4 days in an airtight container.