If you’re looking for a dish that’s light yet satisfying, packed with vegetables and full of flavor, this Broccoli and Cauliflower Frittata with Mozzarella is exactly what you need. It’s a wholesome, oven-baked meal that delivers a perfect balance of creamy eggs, fresh veggies, and cheesy richness. Whether you enjoy it for breakfast, brunch, lunch, or dinner, this frittata fits any occasion. It’s nutritious, gluten-free, and ideal for anyone who loves simple, colorful, and healthy comfort food. The combination of tender broccoli, cauliflower, bell peppers, and juicy cherry tomatoes gives this dish a vibrant look and texture, while mozzarella cheese melts beautifully into every bite. It’s easy to prepare, makes for great leftovers, and will quickly become one of those go-to recipes that you can rely on for a quick, hearty meal.

Full Recipe

Ingredients

350 g cauliflower, cut into small florets
350 g broccoli, cut into small florets
50 ml milk
1 sweet red bell pepper, diced
1 sweet yellow bell pepper, diced
100 g cherry tomatoes, halved
5 large eggs
100 ml cream (20% fat)
150 g mozzarella cheese, grated
Vegetable oil, for greasing and sautéing
Salt, to taste
Ground black pepper, to taste
Dried oregano, to taste

Cooking Directions

Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe skillet or ceramic baking dish with a thin layer of vegetable oil to prevent sticking.
Cook the Veggies
Heat a bit of vegetable oil in a large skillet over medium heat. Add the cauliflower and broccoli florets, sautéing them for 5–7 minutes until they start to soften but still retain some firmness. Season with salt, pepper, and a pinch of dried oregano to build flavor from the start. Remove from heat and set aside.
Whisk the Eggs and Cream
In a large mixing bowl, whisk together the eggs, milk, and cream until smooth and slightly frothy. Add a touch more salt and black pepper to season the mixture well — this ensures every bite of the frittata is flavorful.
Assemble the Frittata
Spread the sautéed broccoli and cauliflower evenly across the greased baking dish. Scatter the diced red and yellow peppers and halved cherry tomatoes on top for a colorful, layered look.
Add the Egg Mixture
Pour the whisked egg and cream mixture evenly over the vegetables, making sure it seeps through all the gaps to create a uniform texture.
Top with Mozzarella and Bake
Sprinkle the grated mozzarella evenly across the surface. Bake in the preheated oven for 25–30 minutes, or until the eggs are set and the top turns golden brown with slightly crisp edges.
Rest and Serve
Once baked, let the frittata rest for about 5–10 minutes before slicing. This allows the structure to firm up, making it easier to serve. Slice into wedges and enjoy warm with a side of salad, crusty toast, or even a dollop of yogurt or sour cream.

Nutrients

Calories: 280 kcal per serving
Protein: 18 g
Fat: 20 g
Carbohydrates: 8 g
Fiber: 3 g
Calcium: 28% of daily value
Vitamin C: 90% of daily value
Iron: 8% of daily value
Potassium: 650 mg

Why You’ll Love This Recipe

You’ll absolutely love this Broccoli and Cauliflower Frittata with Mozzarella because it’s incredibly versatile and satisfying while staying on the lighter side. It’s packed with protein from the eggs, vitamins from the vegetables, and creamy cheesiness from the mozzarella. It works beautifully as a nutritious breakfast, a hearty lunch, or a light dinner. The best part? It’s one of those recipes that feel fancy without requiring much effort. You just whisk, pour, and bake. Plus, it’s naturally gluten-free and can easily be adapted to your dietary preferences. It’s colorful, full of texture, and reheats beautifully for meal prep — perfect for busy days when you want something healthy and homemade.

The Origins and Inspiration Behind the Dish

The frittata has Italian roots, originally a peasant dish designed to use up leftover vegetables, cheese, or pasta. Over time, it evolved into a beloved staple of Italian cuisine — a cousin to the French omelet and Spanish tortilla, but with its own distinctive heartiness and rustic charm. This broccoli and cauliflower version takes that timeless idea and gives it a modern, veggie-forward twist. It’s inspired by the Mediterranean approach to cooking: simple ingredients, fresh produce, and lots of flavor. The use of colorful peppers and cherry tomatoes brings brightness and a hint of sweetness, while mozzarella cheese adds that gooey richness we all crave.

Ingredient Spotlight

Broccoli and Cauliflower: These cruciferous vegetables are the stars of the dish — high in fiber, vitamins C and K, and antioxidants. They add substance and keep the frittata light yet filling.
Eggs: They provide the structure and are an excellent source of protein and essential nutrients.
Mozzarella Cheese: Melts into the eggs for a creamy texture and mild, milky flavor that doesn’t overpower the vegetables.
Bell Peppers: Add sweetness, color, and crunch, making each bite more interesting.
Cherry Tomatoes: Juicy and slightly tangy, they balance the richness of the cheese and eggs perfectly.
Cream and Milk: Create that silky, custard-like consistency that makes a frittata irresistible.

Storage and Reheating Tips

This frittata keeps beautifully, making it perfect for leftovers or meal prep. Once cooled, store slices in an airtight container in the refrigerator for up to 4 days. When reheating, you can microwave individual slices for about 45–60 seconds or reheat them in the oven at 160°C (320°F) for 10 minutes to keep the texture light and fluffy. Avoid over-reheating, as it can dry out the eggs. You can also freeze it — wrap slices tightly in foil or plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Common Variations to Try

Cheese Lovers’ Version: Add extra cheese like cheddar or parmesan for more depth.

Meat Option: Stir in cooked bacon, ham, or shredded chicken for added protein.

Vegan Twist: Replace eggs with a chickpea flour batter and use vegan cheese alternatives.

Spicy Kick: Add chili flakes or diced jalapeños for a hint of heat.

Herb Upgrade: Mix in fresh basil, parsley, or thyme for an aromatic flavor boost.

Pairing Recommendations

This frittata pairs wonderfully with fresh side dishes. Try it with a crisp green salad dressed in lemon vinaigrette or a simple tomato cucumber salad. For breakfast, serve with avocado toast or fresh fruit. If you’re making it for brunch, pair it with a glass of orange juice, iced coffee, or even a sparkling mimosa. For dinner, it goes beautifully with roasted potatoes or garlic bread on the side.

Health Benefits

This dish is a powerhouse of nutrients. The broccoli and cauliflower provide fiber, antioxidants, and vitamins that support digestion and immunity. The eggs add high-quality protein, essential amino acids, and healthy fats, while mozzarella gives calcium for bone health. It’s low in carbohydrates, making it suitable for those following a low-carb or keto lifestyle. The combination of colorful vegetables means you’re getting a range of phytonutrients that promote overall wellness — proof that healthy eating can be both delicious and satisfying.

Conclusion

The Broccoli and Cauliflower Frittata with Mozzarella is everything you want in a homemade meal — wholesome, easy, colorful, and full of flavor. It’s a dish that celebrates the beauty of simple ingredients and the joy of effortless cooking. Each bite is creamy, cheesy, and packed with tender veggies, making it ideal for any time of day. Whether you’re serving it to family, friends, or just treating yourself, this recipe delivers comfort and nutrition in every slice. Once you make it, you’ll understand why this frittata isn’t just a meal — it’s a mood-lifting, feel-good dish that brings warmth and satisfaction to your table.

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