Easy Broccoli Cheese Vegetable Frittata (Gut- & Blood Sugar-Friendly)

If there’s one thing I’ve learned on this wellness journey — especially as a mom and a woman in my 40s — it’s that we need recipes that check a lot of boxes:
✅ nourishing
✅ simple
✅ blood sugar-friendly
✅ and family-approved

This Broccoli Cheese Vegetable Frittata is all that and more. Whether you’re meal prepping for the week, trying to get more veggies into your mornings, or just need a quick dinner that isn’t takeout — this recipe is a go-to in our home.

Why You’ll Love It:

Loaded with fiber-rich veggies to support gut health and hormones
Packed with protein to keep you full and balanced
Naturally low in carbs — perfect for blood sugar support
Comes together in under 30 minutes and works great for breakfast, lunch, or dinner

Ingredients:

6 pasture-raised eggs
1 cup chopped broccoli (fresh or frozen, lightly steamed)
1/2 cup chopped bell pepper
1/2 cup chopped zucchini or spinach
1/4 cup diced onion
1/2 tsp garlic powder
Salt & pepper to taste
1/2 cup shredded sharp cheddar (or any cheese you love)
Optional: fresh herbs like parsley or basil for garnish

Ways to Enjoy It:

Pair with a side salad for a light lunch
Slice into squares for easy grab-and-go breakfasts
Make it your own — switch up the veggies or use dairy-free cheese if needed

Fueling your body doesn’t have to be complicated — it just has to be intentional.
This frittata is one of those recipes that helps you nourish your body and your family without the stress.

💛 Want more recipes like this?Check out the rest of my recipes on the website for gut-loving meals, blood sugar-friendly treats, and simple ways to feel your best at every stage of womanhood.

You’ve got this — one bite, one step, one nourishing choice at a time.

Print Recipe

Veggie-Packed Breakfast Bake (Family-Friendly & Meal Prep Approved)

This Veggie-Packed Breakfast Bake is a simple, nourishing way to start the day — filled with fresh vegetables, protein-rich eggs, and just the right amount of cheese. It’s gluten-free, naturally low in carbs, and makes a perfect option for busy mornings, brunch gatherings, or weekly meal prep. Loaded with broccoli, spinach, peppers, and cherry tomatoes, this colorful dish is as satisfying as it is good for you. Customize with your favorite veggies and enjoy warm or cold — it reheats beautifully!

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, clean eating, easy brunch recipe, egg bake, family friendly, gluten free egg dish, healthy breakfast, healthy meal prep breakfast, low carb breakfast, paleo inspired, protein rich breakfast, type 1 diabetes, veggie fritatta

Servings: 6

Author: Tara Trett

Equipment

Cast Iron Skillet

Ingredients

12 eggs
1/2 cup milk (your choice of dairy or unsweetened non-dairy)
1/4 cup shredded Parmesan cheese
1/4 cup shredded cheddar cheese, plus 2 Tbsp reserved for topping
1/2 tsp sea salt
1/4 tsp black pepper
2 1/2 cup chopped broccoli
Cooking spray or olive oil for greasing
1 Tbsp. olive oil
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 tsp fresh oregano, chopped (or ½ tsp dried)
2 cup baby spinach, lightly packed
1 cup cherry tomatoes, halved
2 cloves garlic, minced
Fresh chopped parsley, for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Steam or blanch the broccoli just until tender-crisp (about 2–3 minutes). Drain and set aside.
Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper. Sauté for 3–4 minutes until they begin to soften.
Whisk the eggs: In a large bowl, whisk together the eggs, milk, Parmesan, ¼ cup cheddar cheese, salt, and pepper.
Combine: Add the sautéed vegetables and broccoli to the egg mixture. Stir gently to combine.
Bake: Pour everything into the prepared baking dish. Sprinkle the remaining 2 Tbsp cheddar cheese on top.Bake for 30–35 minutes, or until the center is set and the edges are golden brown.
Garnish and serve: Let cool slightly before slicing. Garnish with chopped parsley and enjoy!