Broccoli Frittata for a Crowd

At our family reunion, the grandkids were put in charge of brunch. My cousins and sister prepared orange blueberry scones, bacon and roasted potatoes with pancetta. There were bran muffins, squirrel tails and fruit, yogurt and granola parfaits. As for my contribution? A fluffy frittata stuffed full with broccoli, caramelized onions and fresh basil.

201107051147.jpgPotatoes.jpg  Squirel-Tails.jpgReunion.jpg

Brunch was a hit. The squirrel tails disappeared from the platter in a flash, and bacon was carefully rationed out between the 25 family members in attendance. Spoons scraped on the bottoms of the parfait dishes as we gobbled down our parfaits, and a mere 2 servings of my two pans of frittata remained. I’d call that a success.


Broccoli Frittata for a Crowd

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

2 hours

Yield: 12

Broccoli Frittata for a Crowd


  • 18 eggs
  • 3 medium yellow onions
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 heads of broccoli
  • 1 cup fresh basil
  • 1 1/2- 2 cups shredded Parmesan cheese


  1. Peel the onions and chop into 1" pieces. Heat the olive oil in a large skillet over low heat. Add the onions and salt, and stir to coat. Cook, stirring often, over low until the onions are soft, browned and caramelized, about 45 minutes.
  2. Savvy Tip: To save time in the morning, caramelize the onions the day before and refrigerate until needed.
  3. Preheat the oven to 350F and grease a 9x13" baking pan.
  4. Wash and chop the broccoli into small pieces. If you use all or part of the stalk, be sure to cut these pieces especially small.
  5. Gather 5 or 6 basil leaves, roll them together into a cylinder, and slice crosswise into thin ribbons.
  6. In a large mixing bowl, whisk the eggs until completely beaten. Stir in the onions, broccoli, basil and cheese.
  7. Pour the eggs into the prepared pan and bake at 350F for 40-45 minutes, or until the edges are beginning to pull away from the pan and the top is firm.
  8. Allow to rest for 10 minutes before slicing and serving.

What do you make to serve to a crowd? Links to recipes are welcome!


  1. Emily H. says

    Maybe I’m just woefully uninformed, but what on earth is a squirrel tail? I’m assuming (hoping) that that doesn’t actually mean the tail of a squirrel…

    • Julie @savvyeats says

      Haha, no it isn’t. It is basically pie dough rolled up with cinnamon and sugar (photo in the post). 🙂

  2. Linda says

    I always hoped that there was enough extra pie dough when Gramma made a pie for squirrel tails. She didn’t make dough just for that, so there was not a plateful like in your picture!

  3. Ginger says

    Your recipes always look so great. I haven’t made many since I started watching my weight/health because there is no nutritional information or calories included with the recipes. But it’s still fun to check in to see what you’re cooking. Wish though that you’d add nutritional value—it’d make your blog even better.

  4. Ben says

    The recipe is really very good. The cooking time or prep time is a little deceiving as the onions take at least 45 minutes to caramelize. Just make sure to plan accordingly. I ended up serving brunch a little later than intended. All was okay, we had plenty of mimosas and bloody mary’s to drink.

    • Julie says

      Sorry about that! When I tested this, I used onions I had already caramelized in advance, and forgot to incorporate that into the cooking time. Will edit the recipe now!

  5. Carolyn says

    Hello, I found your recipe on Pinterest! Would it make this recipe better or worse if I added veggies I already have, like spinach, tomatoes, and zucchini? It would be great to get rid of what I have already too, but wouldn’t want to ruin it, thanks!

    • Julie says

      You could definitely use other veggies instead! Just make sure all the vegetables (including the broccoli) don’t add up to more than 4 – 4 1/2 cups, and it should be delicious!

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