This broccolini frittata combines ham, cottage cheese, and plenty of greens for a healthy, protein-packed meal that’s quick to prepare. Versatile enough for breakfast, lunch or dinner, it’s also excellent for meal prep and reheats well.
Frittatas are one of my favourite easy meals: they come together in minutes, make great use of leftover vegetables, and work equally well hot or cold. This version borrows elements from a classic broccoli-and-cheese bake — cottage cheese keeps the texture creamy without heaviness, while cheddar adds a melty finish. Broccolini (tenderstem broccoli) brings tender stems and a mild, slightly sweet flavour that pairs nicely with the salty ham.
Enjoy the frittata on its own or with a simple side. It’s ideal for batch-cooking: slice, refrigerate, and reheat individual portions for quick breakfasts or packed lunches.
Ingredients you’ll need
Simple, everyday ingredients come together to make this broccolini frittata:
- Eggs: 6 large eggs provide the structure and a light, fluffy texture.
- Ham: Roughly 150 g diced ham adds savoury, salty flavour. Substitute smoked salmon or omit for a vegetarian dish.
- Broccolini: Two bunches, trimmed and cut into pieces. The tender stems cook quickly and add great colour and texture.
- Cottage cheese: About ¾ cup (150 g) keeps the frittata creamy while boosting protein.
- Cheese: 1 cup grated cheddar melts beautifully; feta is a nice alternative for a tangier finish.
- Seasonings: A brown onion and 2 teaspoons Dijon mustard add depth. Salt and black pepper to taste.
Full ingredient quantities are listed in the recipe card below.
How to Make Broccolini Frittata
Egg mixture: In a large bowl, whisk the eggs, cottage cheese, Dijon mustard, salt, and pepper until smooth.
Onion: Heat 2 teaspoons olive oil in a 10–12 inch ovenproof skillet over medium heat. Add one diced brown onion and cook, stirring, until softened, about 2 minutes.
Broccolini: Add the broccolini (cut into roughly 2 cm pieces) and cook for about 5 minutes, stirring frequently, until just tender.
Ham: Stir in the chopped ham so it’s evenly distributed with the vegetables.
Combine: Pour the egg mixture over the broccolini and ham, spreading it evenly. Sprinkle the grated cheddar on top.
Bake: Transfer the skillet to a preheated oven at 400°F (200°C) and bake for about 15 minutes, until the eggs are set and the top is lightly golden.
Finish: Remove the frittata from the oven and let it rest for a few minutes to settle and cool slightly before slicing. Adjust seasoning with salt and pepper if needed.
Recipe Modifications
Frittatas are very adaptable. Swap in vegetables like zucchini, cherry tomatoes, or grated carrot, or replace the ham with cooked chicken or smoked salmon. For a vegetarian option, simply omit the meat and add extra vegetables or a handful of extra cheese.
Serving Suggestions
Serve slices with a simple green salad or crusty sourdough. To make the meal more filling, pair the frittata with a starchy side such as sautéed sweet potatoes, wholegrain toast, or crackers. It also complements grain salads and light vegetable sides.
How to Store
- Fridge: Cool completely, then store slices in an airtight container for 3–4 days.
- Reheat: Microwave individual slices for 1–2 minutes, or warm in a 350°F (175°C) oven for about 10 minutes.
- Freezer: For longer storage, wrap slices tightly and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe FAQ
Yes. Thaw and drain frozen broccoli well before cooking to avoid excess moisture in the frittata.
Absolutely. Omit the ham or replace it with extra vegetables for a vegetarian frittata.
A 10–12 inch oven-safe skillet works best. Cast-iron is ideal for even heat, but any ovenproof frying pan will do.
It should be set in the centre, slightly puffed and golden on top. A knife inserted into the middle should come out clean.
More Savoury Breakfasts
Cottage Cheese Avocado Toast
Spinach Mushroom Feta Quiche
Crustless Salmon & Spinach Quiche
Broccoli Cheese Waffles
If you try this broccolini frittata recipe or have any questions, please leave a comment and rate it. I’d love to hear how you serve it or any tweaks you try.
Ham & Broccolini Frittata
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- Author: Caitlin Rule
- Total Time: 32 minutes
- Yield: 6 slices
Description
This broccolini frittata is made with ham, cottage cheese, and plenty of greens. It’s healthy, protein-packed, and surprisingly easy to make. Perfect for breakfast, lunch, or dinner, and a great option for meal prep.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, diced
- 2 bunches broccolini, cut into 2 cm pieces
- 150 g sliced ham, roughly chopped
- 6 large eggs
- ¾ cup (150 g) cottage cheese
- 2 teaspoons Dijon mustard
- 1 cup grated low-fat cheddar cheese
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the eggs, cottage cheese, Dijon mustard, salt, and pepper until combined.
- Heat 2 teaspoons olive oil in a 10–12 inch oven-proof skillet over medium heat.
- Add the diced onion and cook for about 2 minutes, until softened.
- Stir in the chopped broccolini and cook for about 5 minutes, until just tender.
- Add the ham and mix to combine.
- Pour the egg mixture over the broccolini and ham, then sprinkle the cheddar on top.
- Transfer the skillet to the oven and bake for 15 minutes, until the eggs are set and the top is golden.
- Remove from the oven and let cool for a few minutes before slicing. Season to taste.
Notes
- Swap ham with smoked salmon, chicken, or omit for a vegetarian version.
- Store in the fridge for 3–4 days or freeze up to 2 months. Thaw overnight and reheat.
- Prep Time: 10 minute
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Stovetop + oven
- Cuisine: Australian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 190
- Sugar: 2.7g
- Fat: 9.8g
- Saturated Fat: 3.4g
- Carbohydrates: 4g
- Fiber: 2.4g
- Protein: 20.4g