Lunch
Broccoli and Cheddar Frittata
Three eggs and two whites set around broccoli and onion with reduced-fat cheddar, finished under the grill. Eats hot or cold. 41 g of protein for 464 kcal.
- Calories
- 464kcal
- Protein
- 41g
- Fat
- 26g
- Carbs
- 13g
Per serving, makes 1. 20 minutes of work. Published 8 September 2026.
Allergens
- Milk
- Eggs
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Egg3 large, about 165 g
- Egg white2 whites, about 66 g
- Broccoli150 g
- Reduced-fat cheddar30 g
- Onion50 g
- Olive oil5 g
- ChivesA small bunch, snipped
- SaltTo taste
- Black pepperTo taste
Method
Cut the broccoli into small florets and boil for three minutes, then drain well.
Soften the onion in the oil in a small non-stick, ovenproof pan for five minutes. Add the broccoli and spread it out evenly.
Beat the eggs and whites with the chives, salt and pepper, pour over, and cook on a low heat for eight minutes until the edges are set and the middle is still loose.
Scatter the cheddar over and put the pan under a hot grill for two to three minutes until puffed and golden. Slide out and cut into wedges.
Worth knowing
- Two extra whites lift the protein to 41 g without adding the fat of a fourth yolk.
- Reduced-fat cheddar melts less prettily than full-fat but still browns under the grill, and at 30 g the difference is 45 kcal.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.