By your favorite Sassy Southern Granny

Darlin’, let me paint you a picture.

It’s Sunday morning. The sun is streamin’ through your kitchen curtains, birds are singin’, and the smell of something warm and cheesy is dancin’ through the house like a toe-tappin’ fiddle tune. There on the stovetop sits the prettiest little frittata you ever did see—golden brown on top, edges crisped just so, and the inside? Oh honey, it’s rich, fluffy, and studded with tender broccoli, creamy melted cheese, and just a whisper of herbs.

This ain’t your mama’s quiche—this is the no-fuss, crustless cousin that shows up early, stays late, and always brings the party.

A Recipe Steeped in Southern Sass & Love

Now let me tell y’all where this little beauty came from.

Back when I was knee-high to a June bug, my Granny Dot used to make this frittata every Sunday after church. We’d pile into her tiny yellow kitchen still wearin’ our Sunday hats, and there it would be—fresh outta the oven, steamin’, smellin’ like heaven, and callin’ every soul within sniffin’ distance.

She called it her “Bless Your Heart Broccoli Bake,” and if you didn’t grab a slice fast, Uncle Ray was liable to take your share and his too. The original recipe was scribbled in the back of her worn-out church cookbook from 1954—smudged with butter, love, and a few gravy stains.

Let’s Get to Cookin’

Yields: 6 hearty slices
Time: 10 min prep, 35 min bake

Ingredients:

• 6 large eggs
• 1/3 cup whole milk (or half-n-half if you’re feelin’ fancy)
• 1 cup sharp cheddar cheese, shredded (don’t be shy!)
• 1 cup cooked broccoli florets, chopped small
• 1/4 cup diced onion (or a lil’ green onion if you’ve got it)
• Salt & pepper to taste
• Pinch of garlic powder
• 1 tbsp olive oil or butter for the skillet

Step-by-Step Instructions

1. Preheat & Prep
Go on and crank that oven to 350°F—because honey, a cold oven never raised a good frittata. Then grease your favorite cast iron skillet or a 9-inch pie dish. Use butter if you want it Southern, olive oil if you’re feelin’ Mediterranean.

2. Sauté the Veggies
Warm that skillet over medium heat. Add a touch of butter and your onions. Let ‘em sizzle till they’re translucent—just like Aunt May’s church gloves. Toss in your chopped broccoli and cook for another 2-3 minutes until it’s all cozy and fragrant.

3. Mix the Filling
In a big ol’ bowl, whisk together them eggs and milk like you’re makin’ a wish. Add cheese, salt, pepper, garlic powder, and give it a good stir. Fold in your sautéed veggies like you’re tuckin’ a baby into bed.

4. Pour & Bake
Pour the whole shebang into your skillet or dish. Give it a gentle shake to even it out. Slide it into the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown with a cheese-kissed crust.

Now listen here—watch for sneaky finger-dippers. I’ve caught more than one grandbaby hoverin’ around tryin’ to “test for doneness.”

5. Cool & Serve
Let it rest for 5–10 minutes so the flavors can marry and get acquainted. Then slice it up and serve with a twinkle in your eye and a side of sass.

Close your eyes and picture this

Our golden frittata is resting proudly on a vintage wire rack, fresh from the oven, with curls of steam whispering sweet nothings into the air. It’s nestled atop a red-and-white gingham cloth, sitting pretty in Granny’s heirloom cast iron skillet. Bits of melted cheddar have formed crispy crowns around the edges, and the flecks of bright green broccoli peek out like spring flowers. The whole room is wrapped in a buttery, savory aroma that could make a preacher shout hallelujah.

Grandma’s Final Word

Sugar, this dish is a hug in a skillet. It’s perfect for brunches, potlucks, or when you need to feed a house full o’ people without breaking a sweat. Serve it with a side of sliced tomatoes, fresh biscuits, and maybe a little peach jam if you’re feelin’ extra sweet.

Now go on—pin this recipe and share it with someone who needs a little Southern sunshine on their plate today. And remember…

If anyone tells you frittatas are boring, just bless their heart and feed ‘em this one.

Love,

Granny B