Omelettes can be tricky to make, but with a frittata you never have to worry about getting the dreaded flip right. These thick egg concoctions are baked in the oven until the they’re done all the way through, which is also great for folks who don’t love how runny the inside of a traditional “flipped” omelette can be.

This broccoli cheese frittata is flavored with the classic combination of broccoli and cheddar for a comforting breakfast or brunch main dish. Or this could easily be the center of the table for a “breakfast for dinner” night, too.

The first step to making this frittata is to cook the broccoli in your skillet with some oil. We love a big cast iron skillet for frittatas since they hold heat well and can hold a lot of volume. Plus they look so nice on the table!

Once your broccoli has been cooked you can add the egg and cream mixture to the hot pan. This allows the eggs to form a crust of sorts on the bottom. Then add some cheese on top which makes a little layer on top that browns so perfectly in while baking. This firmer texture gives a frittata a much different feel to most other egg dishes.

When you take it out of the oven you can garnish with some green onions or a bit of chopped fresh parsley and then you’re ready to eat. It’s a simple way to make a lot of eggs with very little in the way of effort. And, it’s so full of flavor that it’s go-to repeat recipe for making light work of breakfast or brinner.