Start your day with a hearty slice of this broccoli and sausage frittata, packed with protein, vegetables, and creaminess from feta cheese. This simple baked egg dish comes together quickly in one oven-safe skillet and delivers a flavorful, satisfying meal that works just as well for breakfast as it does for a light lunch or dinner. With wholesome ingredients and minimal prep, it’s a budget-friendly recipe you’ll want to keep in regular rotation.

Why You’ll Love This Recipe

This broccoli and sausage frittata is the perfect mix of convenience and nourishment. You only need a handful of everyday ingredients, and everything cooks in a single pan, which means easy cleanup. Steamed broccoli keeps things fresh and vibrant, while tender sausage adds richness and depth of flavor. Feta cheese gives a salty, tangy finish that makes each bite feel special.

It’s also incredibly versatile: serve it hot from the oven for a weekend brunch, enjoy a slice at room temperature in a lunchbox, or reheat it for a quick weeknight dinner. Since it’s naturally gluten-free and can be easily adapted for different dietary needs, it’s a great option when you’re cooking for a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For a 4-serving broccoli and sausage frittata, you will need:

• 6 large eggs
• 1/4 cup (60 ml) milk of choice (such as unsweetened coconut milk, cashew milk, or dairy milk)
• Sea salt, to taste (about 1/4–1/2 teaspoon, or as desired)
• Freshly ground black pepper, to taste (about 1/4 teaspoon, or as desired)
• 8 oz (about 225 g) nitrate-free chicken or turkey sausage, small links or chopped if larger
• 12 oz (about 340 g) broccoli, ends trimmed and cut into small florets
• 1/2 cup (120 ml) water (for steaming the broccoli in the pan)
• 2 fresh garlic cloves, minced
• 1/4 cup (about 35 g) crumbled feta cheese
• A small handful of fresh parsley, chopped (about 2–3 tablespoons)

Directions

1. Preheat the oven
   Preheat your oven to 350°F (175°C).
2. Prepare the egg mixture
   • In a large mixing bowl, add the 6 eggs and 1/4 cup milk.
   • Season with sea salt and freshly ground black pepper.
   • Whisk until the mixture is smooth, slightly frothy, and the yolks and whites are fully combined. Set aside.
3. Steam the broccoli
   • Place a large oven-proof skillet over medium heat.
   • Add the broccoli florets and 1/2 cup water.
   • Cover with a lid and steam for 2–3 minutes, just until the broccoli turns bright green and slightly tender but still crisp.
   • Remove the lid and carefully pour off any remaining water if necessary.
4. Cook the sausage
   • Add the chopped nitrate-free sausage to the skillet with the broccoli.
   • Cook over medium heat, stirring frequently for 3–4 minutes, until the sausage starts to brown and some of the fat is rendered.
   • Make sure the sausage pieces are cooked through or very close to fully cooked before adding the eggs.
5. Add garlic and eggs
   • Stir in the minced garlic and cook for about 30 seconds, just until fragrant (avoid browning the garlic).
   • Give the egg mixture a quick whisk, then pour it evenly over the broccoli and sausage in the skillet.
   • Use a spatula to gently distribute the sausage and broccoli so they are evenly spread throughout the eggs.
6. Bake the frittata
   • Transfer the skillet to the preheated oven.
   • Bake for 12–15 minutes, or until the eggs are just set in the center and no longer jiggly. A knife inserted in the center should come out clean or with only a few moist crumbs of egg.
7. Finish and garnish
   • Remove the skillet from the oven and allow the frittata to cool for a few minutes so it can firm up slightly.
   • Sprinkle the top with crumbled feta cheese and chopped fresh parsley.
8. Serve
   • You can slice the frittata directly in the skillet or carefully loosen the edges and flip it onto a serving platter.
   • Cut into 4 wedges and serve warm, at room temperature, or slightly reheated.

Servings and timing

• Servings: 4
• Prep time: About 10 minutes (chopping broccoli, garlic, parsley, and sausage)
• Cook time: About 20 minutes
  • 2–3 minutes steaming the broccoli
  • 3–4 minutes browning the sausage
  • 12–15 minutes baking in the oven
• Total time: Approximately 30 minutes

This timing makes the recipe ideal for a relaxed weekend breakfast or a quick weeknight meal when you want something homemade but don’t want to spend a long time in the kitchen.

Variations

• Cheese swap: Replace feta with goat cheese, shredded cheddar, or a mild white cheese for a different flavor profile.
• Different veggies: Use a mix of bell peppers, spinach, kale, zucchini, or mushrooms along with or instead of broccoli. Just cook off any excess moisture before adding the eggs.
• Spicy twist: Use a spiced chicken or turkey sausage and add a pinch of red pepper flakes or finely chopped chili for heat.
• Herb lovers’ version: Add extra fresh herbs such as chives, dill, basil, or oregano to the egg mixture for an aromatic frittata.
• Dairy-free option: Use a plant-based milk and omit the feta or replace it with a dairy-free cheese alternative.
• Higher-protein variation: Add an extra 2 eggs (for a total of 8) and increase the milk slightly to about 1/3 cup, adjusting baking time by a few minutes if needed.

Storage/Reheating

• Refrigeration:
  Allow the frittata to cool completely, then store slices in an airtight container in the refrigerator for up to 3–4 days.
• Freezing (optional):
  • Cut into individual portions and wrap each piece tightly in plastic wrap or parchment paper.
  • Place the wrapped slices in a freezer-safe bag or container.
  • Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
• Reheating in the oven:
  • Place slices in an oven-safe dish, cover loosely with foil, and warm at 300°F (150°C) for 10–15 minutes, or until heated through.
• Reheating in the microwave:
  • Place a slice on a microwave-safe plate.
  • Heat on medium power for 45–60 seconds, checking to make sure it is warm in the center. Avoid overheating, which can make the eggs rubbery.
• Serving cold or at room temperature:
  This frittata is also delicious at room temperature, making it perfect for meal prep, lunchboxes, or a picnic-style meal.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Thaw it first and pat it dry to remove excess moisture. You can lightly sauté it in the pan instead of steaming with water, then proceed as directed. Removing extra water helps keep the frittata from becoming watery.

2. What type of sausage is best for this recipe?

Choose a nitrate-free chicken or turkey sausage with simple, recognizable ingredients and minimal additives. Mild or slightly spiced varieties both work well. Avoid overly sweet sausages, as they can clash with the feta and broccoli.

3. Can I make this frittata ahead of time?

Absolutely. You can bake the frittata, let it cool, and refrigerate it whole or in slices. Reheat slices as needed or enjoy them at room temperature. It’s perfect for meal-prepping breakfasts or lunches for several days.

4. How do I know when the frittata is fully cooked?

The edges will be set and lightly golden, and the center will no longer jiggle when you gently shake the pan. You can also insert a knife or toothpick into the center; it should come out clean or with only a few moist bits of egg, but not runny.

5. Can I make this recipe without cheese?

Yes. Simply omit the feta cheese. The frittata will still be flavorful because of the sausage, garlic, and herbs. You can also add extra herbs or a pinch more salt to compensate for the missing saltiness from the feta.

6. What size skillet should I use?

A 9–10 inch (23–25 cm) oven-safe skillet works well for this recipe. If you use a larger skillet, the frittata will be thinner and may cook a bit faster, so start checking it a couple of minutes early.

7. Can I use egg whites instead of whole eggs?

You can substitute some or all of the whole eggs with egg whites. For best texture and flavor, consider using at least 2 whole eggs and replacing the rest with egg whites (about 2 egg whites per whole egg). Adjust baking time slightly, as an all-egg-white frittata may cook a bit more quickly.

8. Is this recipe suitable for a gluten-free diet?

Yes, this frittata is naturally gluten-free as long as the sausage you choose is certified gluten-free and free from gluten-containing fillers. Always check the ingredient label if this is a concern.

9. What can I serve with this frittata?

Serve it with a simple green salad, sliced tomatoes, roasted potatoes, or fresh fruit. For a heartier meal, add a side of whole grains such as quinoa or brown rice, or some crusty bread if desired.

10. Can I double the recipe for a larger group?

Yes. You can double the ingredients and bake the frittata in a larger oven-safe skillet or a lightly greased baking dish. The baking time will increase, so start checking for doneness around 20 minutes and continue baking until the center is set.

Conclusion

This broccoli and sausage frittata is a simple, wholesome dish that makes it easy to enjoy vegetables and protein in one flavorful slice. With minimal prep, a short ingredient list, and endless options for customization, it’s an excellent choice for busy mornings, relaxed brunches, or quick dinners. Keep this recipe on hand whenever you want a satisfying, nourishing meal that feels special without requiring extra effort.

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