20 Quick Broccoli Recipes Easy to Make

Broccoli doesn’t have to be boring—or time-consuming! Whether you’re whipping up a speedy weeknight dinner or craving a veggie-packed side, these 20 quick broccoli recipes are here to save the day. From crispy stir-fries to creamy soups and cheesy bakes, we’ve got easy, delicious ideas that’ll make this humble green the star of your plate. Ready to fall in love with broccoli all over again? Let’s get cooking!

Garlic Parmesan Roasted Broccoli

This crispy, cheesy broccoli is the ultimate side dish—packed with garlicky flavor and ready in under 30 minutes!

Ingredients:

• 1 large head broccoli, cut into florets
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss broccoli florets with 3 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet and roast for 15 minutes.
4. Sprinkle with 1/4 cup Parmesan cheese and 1/4 tsp red pepper flakes (if using), then roast 5 more minutes until edges are crispy and cheese is golden.

The magic here? The Parmesan forms a savory crust while the broccoli stays tender-crisp—no soggy veggies allowed!

Tip: For extra browning, switch to broil for the last 1–2 minutes (watch closely!).

Broccoli Cheddar Soup

This rich and velvety soup is pure comfort in a bowl, with tender broccoli and sharp cheddar melting into every spoonful.

Ingredients:

• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 lb broccoli florets, chopped small (about 4 cups)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Melt butter in a Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent, then stir in garlic for 30 seconds until fragrant.
2. Sprinkle flour over the onions and whisk constantly for 1 minute to form a paste. Gradually pour in chicken broth and milk while whisking to prevent lumps.
3. Add broccoli, Dijon mustard, smoked paprika, kosher salt, and black pepper. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes until broccoli is fork-tender.
4. Remove from heat and stir in cheddar cheese until fully melted. For a smoother texture, blend half the soup with an immersion blender.

The Dijon mustard adds just enough tang to balance the richness of the cheese, while smoked paprika gives it a subtle depth that sets this version apart.

Tip: For extra creaminess, swap 1 cup of milk for heavy cream – the soup will thicken beautifully as it cools.

Easy Broccoli Stir-Fry

This quick and vibrant stir-fry turns humble broccoli into a crave-worthy side or light meal—ready in under 15 minutes!

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions

1. Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 4 minutes until bright green and slightly charred at the edges.
2. Push broccoli to one side of the pan. Add minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
3. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/4 tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute until the sauce glazes the broccoli.
4. Remove from heat and sprinkle with 1 tbsp sesame seeds.

The magic here? A quick sear gives the broccoli smoky depth, while the sweet-tangy sauce clings perfectly to every nook.

Tip: For extra crunch, add a handful of cashews with the garlic and ginger.

Cheesy Broccoli Rice Casserole

This comforting casserole combines tender broccoli, fluffy rice, and a creamy cheese sauce for a side dish that steals the spotlight every time.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Cook rice according to package instructions; set aside.
2. In a large bowl, whisk together condensed cream of mushroom soup, whole milk, 1 cup shredded cheddar, Parmesan cheese, garlic powder, onion powder, black pepper, and salt until smooth.
3. Fold in cooked rice and broccoli florets until evenly coated. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle remaining 1/2 cup cheddar cheese on top. Bake for 25–30 minutes until bubbly and golden at the edges.

The Parmesan adds a nutty depth to the sauce, while the broccoli stays perfectly crisp-tender—no mushy veggies here!

Tip: For extra crunch, top with buttery breadcrumbs before baking.

Broccoli and Cheese Stuffed Chicken

This juicy stuffed chicken is packed with melty cheddar and tender broccoli—a simple yet impressive dinner that feels totally gourmet.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup small broccoli florets, steamed and finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp cream cheese, softened
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the chopped broccoli, cheddar cheese, cream cheese, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Slice a deep pocket into the side of each chicken breast. Stuff evenly with the broccoli-cheese mixture, then secure with toothpicks.
4. Rub chicken with olive oil, then sprinkle with remaining 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Bake for 25–30 minutes until chicken reaches 165°F internally and the filling is bubbly. Let rest 5 minutes before serving.

The creamy, cheesy center contrasts perfectly with the crispy-edged chicken—no breading required!

Tip: For extra browning, broil for the last 2–3 minutes (watch closely!).

Simple Broccoli Salad

This crisp, creamy broccoli salad is the perfect balance of fresh and indulgent—ideal for potlucks or a quick lunch upgrade.

Ingredients:

• 4 cups fresh broccoli florets (about 1 large head)
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup diced red onion
• 1/2 cup crispy cooked bacon, chopped
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sunflower seeds (optional for crunch)

Instructions:

1. In a large bowl, combine broccoli florets, cheddar cheese, red onion, and bacon.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss gently until evenly coated.
4. Sprinkle sunflower seeds on top (if using) and refrigerate for at least 30 minutes before serving to let flavors meld.

The tangy-sweet dressing clings to every nook of the broccoli, while the bacon and cheese add savory depth—no one will guess it comes together in 10 minutes!

Tip: For extra texture, swap sunflower seeds with toasted slivered almonds or dried cranberries.

Broccoli Pasta with Lemon Butter Sauce

This bright, lemony pasta is a weeknight hero—quick, fresh, and packed with flavor that feels way fancier than the effort required.

Ingredients

• 8 oz pasta (like fusilli or penne)
• 3 cups broccoli florets (about 1 small head)
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Zest and juice of 1 lemon (about 2 tbsp juice)
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Cook pasta in a large pot of salted boiling water according to package directions. In the last 2 minutes of cooking, add broccoli to the pot. Drain, reserving 1/2 cup pasta water.
2. In the same pot, melt butter over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant but not browned.
3. Return pasta and broccoli to the pot. Toss with lemon zest, lemon juice, and 1/2 tsp salt, adding reserved pasta water 1 tbsp at a time until saucy (about 1/4 cup usually does it).
4. Remove from heat and stir in Parmesan. Garnish with parsley.

The magic here? The lemon butter sauce clings to every nook of the pasta, while the broccoli stays crisp-tender for the perfect bite. Tip: For extra richness, swap half the butter for 1 tbsp heavy cream in step 2.

Broccoli and Cheddar Quiche

This creamy, veggie-packed quiche is a brunch superstar—flaky crust, tender broccoli, and sharp cheddar come together in every comforting bite.

Ingredients

• 1 (9-inch) refrigerated pie crust, thawed
• 1 cup fresh broccoli florets, chopped small
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and let cool slightly.
2. In a medium bowl, whisk together eggs, milk, heavy cream, salt, pepper, and garlic powder until smooth.
3. Scatter broccoli and cheddar cheese evenly over the crust. Pour the egg mixture over the top.
4. Bake for 35–40 minutes, until the center is just set and the top is lightly golden. Let rest 10 minutes before slicing.

The magic here? Heavy cream gives the filling a luxuriously silky texture, while the sharp cheddar balances the earthy broccoli perfectly.

Tip: For extra flavor, sauté the broccoli in 1 tbsp butter for 2 minutes before adding to the crust.

Quick Broccoli Fritters

These crispy, veggie-packed fritters come together in minutes—perfect for a sneaky way to use up leftover broccoli!

Ingredients:

• 3 cups finely chopped broccoli florets (steamed and cooled)
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine broccoli, eggs, cheddar cheese, flour, Parmesan cheese, garlic powder, onion powder, and salt. Mix until evenly coated.
2. Heat olive oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The secret? Steaming the broccoli first keeps the fritters tender inside while staying extra-crunchy on the outside—no soggy middles here!

Tip: Serve with a dollop of sour cream or spicy mayo for dipping.

Broccoli and Cauliflower Gratin

This creamy, cheesy gratin turns humble veggies into a showstopping side—perfect for holiday dinners or cozy weeknights alike.

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 1 small head broccoli, cut into florets (about 4 cups)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/3 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs

Instructions:

1. Prep veggies: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add cauliflower and broccoli; cook for 3 minutes until crisp-tender. Drain and transfer to a greased 9×13-inch baking dish.
2. Make sauce: In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in 2 cups warm milk until smooth. Stir in 1 tsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes until thickened. Remove from heat; stir in 1 cup cheddar and all the Parmesan until melted.
3. Assemble & bake: Pour sauce over veggies. Top with remaining 1/2 cup cheddar and 1/4 cup panko. Bake for 20–25 minutes until bubbly and golden.

The Dijon mustard adds a subtle tang that cuts through the richness, while the panko gives every bite a satisfying crunch.

Tip: For extra color, swap half the cheddar for Gruyère—its nutty flavor pairs beautifully with the veggies.

Easy Broccoli and Mushroom Risotto

This creamy, veggie-packed risotto is a weeknight hero—rich, comforting, and surprisingly hands-off thanks to a smart stovetop trick.

Ingredients

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (or extra broth)
• 2 cups small broccoli florets
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat broth in a saucepan until simmering; keep warm on low heat.
2. In a deep skillet, heat olive oil over medium. Cook onion for 3 minutes until soft, then add garlic and mushrooms. Sauté 5 minutes until mushrooms release moisture.
3. Stir in Arborio rice, coating it with oil. Add white wine, stirring until absorbed, about 2 minutes.
4. Add 1 cup warm broth, stirring occasionally until mostly absorbed. Repeat with remaining broth, adding 1/2 cup at a time (about 15 minutes total).
5. Fold in broccoli with the last broth addition. Cook 3 minutes until tender-crisp.
6. Remove from heat. Stir in Parmesan, butter, salt, and pepper until creamy.

The magic? Letting the rice absorb broth almost unattended—no constant stirring! The broccoli stays bright green for a pop of color.

Tip: Swap Parmesan for nutritional yeast to make it vegan (the broth will do the heavy lifting flavor-wise).

Broccoli and Cheese Stuffed Potatoes

These loaded baked potatoes are a cozy, veggie-packed twist on the classic—creamy, cheesy, and perfect for a hearty weeknight meal.

Ingredients:

• 4 large russet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups small broccoli florets, steamed until tender
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp unsalted butter, softened
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Place directly on the oven rack and bake for 50–60 minutes until tender.
2. Let potatoes cool slightly, then slice off the top third lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch shell.
3. Mash the potato flesh with 2 tbsp butter, 1/4 cup sour cream, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper until smooth. Fold in steamed broccoli and 1/2 cup cheddar cheese.
4. Spoon the mixture back into the potato shells, top with remaining 1/2 cup cheddar cheese, and return to the oven for 10 minutes until the cheese melts.

The contrast of fluffy potato, crisp broccoli, and gooey cheese makes every bite satisfying—plus, the hollowed-out shells keep the filling extra snug.

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Simple Broccoli and Carrot Stir-Fry

This vibrant stir-fry comes together in minutes, delivering crisp-tender veggies coated in a savory-sweet glaze that’ll make even picky eaters reach for seconds.

Ingredients:

• 2 cups broccoli florets (about 1 small head)
• 1 large carrot, julienned (about 1 cup)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir 15 seconds until fragrant.
2. Add broccoli and carrot, stirring frequently for 4–5 minutes until veggies are bright green and slightly tender but still crisp.
3. Reduce heat to low. Pour in soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss to coat evenly and cook 1 more minute until glaze thickens slightly.

The magic here? A quick toss in the honey-soy glaze at the end keeps the veggies crisp while packing every bite with flavor.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Broccoli and Bacon Pasta

This creamy, smoky pasta dish is a weeknight hero—packed with crispy bacon, tender broccoli, and just enough cheese to make it irresistible.

Ingredients

• 8 oz short pasta (like penne or fusilli)
• 6 slices bacon, chopped
• 2 cups small broccoli florets
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
3. Add broccoli florets to the skillet and sauté for 3 minutes until bright green. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
5. Add cooked pasta, Parmesan cheese, and crispy bacon to the skillet. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The bacon fat infuses the broccoli with smoky depth, while the cream and Parmesan create a luxe sauce without heavy prep.

Tip: For extra crunch, save a sprinkle of bacon to garnish each bowl.

Broccoli and Almond Stir-Fry

This vibrant stir-fry is a weeknight hero—crunchy broccoli meets toasty almonds in a garlicky sauce that comes together in minutes.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1/3 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high. Add broccoli florets and stir-fry for 4 minutes until bright green with slight char.
2. Push broccoli to one side. Add 3 cloves minced garlic and 1/3 cup sliced almonds to the empty space. Toast for 1 minute, stirring constantly, until fragrant.
3. Reduce heat to medium. Add 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Toss everything together for 1–2 minutes until sauce glazes the broccoli.

The magic here? The almonds soak up the savory-sweet sauce while staying crisp—no soggy nuts allowed!

Tip: For extra texture, sprinkle with sesame seeds right before serving.

Easy Broccoli and Chickpea Curry

This cozy, one-pot curry comes together in under 30 minutes, packing big flavor with tender broccoli and creamy chickpeas in a spiced coconut sauce.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can full-fat coconut milk
• 1 (15-oz) can chickpeas, drained and rinsed
• 4 cups broccoli florets
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in coconut milk, scraping up any browned bits. Add chickpeas, broccoli, and 1/2 tsp salt. Stir, cover, and simmer for 8–10 minutes until broccoli is tender but still bright green.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The magic here? The broccoli soaks up the creamy coconut sauce while keeping a slight crunch—no mushy veggies here!

Tip: For extra richness, swirl in a spoonful of peanut butter with the coconut milk.

Broccoli and Sweet Potato Hash

This vibrant hash is a one-pan wonder—packed with caramelized sweet potatoes, crispy broccoli, and a hint of smoky paprika for a hearty breakfast or side dish.

Ingredients:

• 2 cups diced sweet potato (½-inch cubes)
• 2 cups small broccoli florets
• 3 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Push the sweet potato to one side of the pan. Add the remaining 1 tbsp olive oil and the broccoli florets. Sprinkle with ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss everything together and cook for 6–8 minutes, stirring occasionally, until the broccoli is tender-crisp and the sweet potatoes are golden.
3. Remove from heat and sprinkle with fresh parsley (if using). Serve warm.

The smoky paprika and caramelized edges of the sweet potatoes make this hash irresistibly flavorful—plus, it’s ready in under 20 minutes!

Tip: For extra crunch, press the hash down lightly with a spatula during the last 2 minutes of cooking to crisp up the edges.

Broccoli and Cheese Omelette

This fluffy omelette is packed with tender broccoli and melty cheddar for a quick, protein-packed breakfast that feels indulgent yet wholesome.

Ingredients:

• 3 large eggs
• 1/4 cup chopped fresh broccoli florets
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp unsalted butter
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tsp water

Instructions:

1. In a small bowl, whisk together eggs, water, salt, and black pepper until fully combined and slightly frothy.
2. Melt butter in an 8-inch nonstick skillet over medium-low heat. Add broccoli and sauté for 2 minutes until bright green and slightly softened.
3. Pour egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until edges set.
4. Using a spatula, gently lift edges and tilt pan to let uncooked egg flow underneath. Sprinkle cheddar cheese evenly over one half of the omelette.
5. Once eggs are mostly set (about 2 more minutes), fold the empty half over the cheese side. Cook for 30 seconds to melt cheese, then slide onto a plate.

The steam from the broccoli keeps the eggs extra tender, while the sharp cheddar adds a rich punch—no bland bites here!

Tip: For a crispier edge, increase heat to medium after adding the eggs and reduce cooking time by 30 seconds per side.

Quick Broccoli and Tofu Stir-Fry

This speedy stir-fry packs in protein and veggies with minimal effort—perfect for busy weeknights when you need something wholesome fast.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli and stir-fry for 3 minutes until bright green but crisp. Add garlic and cook for 30 seconds until fragrant.
3. Return tofu to the skillet. Pour in soy sauce, maple syrup, sesame oil, and red pepper flakes (if using). Toss everything together and cook for 1–2 minutes until sauce glazes the ingredients.
4. Garnish with sesame seeds and serve immediately.

The magic here? Maple syrup adds a subtle sweetness that balances the savory tofu and garlic—no takeout required!

Tip: Pressing tofu for 15 minutes beforehand ensures it crisps up beautifully. No time? Blot firmly with paper towels.

Broccoli and Garlic Butter Noodles

This simple yet flavorful dish combines tender noodles with crispy broccoli and a rich garlic butter sauce—ready in under 20 minutes for a fuss-free weeknight win.

Ingredients:

• 8 oz spaghetti or linguine
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package instructions. In the last 2 minutes of cooking, add broccoli to the boiling water. Drain and set aside.
2. In the same pot, melt butter over medium heat. Add garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant but not browned.
3. Return drained pasta and broccoli to the pot. Toss with the garlic butter until evenly coated.
4. Remove from heat and stir in Parmesan and lemon juice. Serve immediately.

The magic here? The broccoli cooks right with the pasta—no extra pans, and it soaks up the garlic butter like a dream.

Tip: For extra crunch, swap half the broccoli with pan-seared Brussels sprouts.

Conclusion

With 20 quick and easy broccoli recipes, there’s something for every taste and occasion! Whether you’re craving a simple side or a hearty main, these dishes make healthy eating a breeze. Give them a try, and let us know which ones you love in the comments. Don’t forget to pin your favorites for later—happy cooking!