Baby Broccoli Frittata with Feta

09.8.15
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Baby Broccoli Frittata with Feta | http://naturallyella.com

Baby Broccoli | http://naturallyella.com

Baby broccoli (also known as broccolini) is one of those items that grabs my attention at the store/market from time to time. It's not broccoli but rather a hybrid of broccoli and kai-lan (Chinese broccoli or Chinese Kale). The result is something that looks like broccoli but is more tender and has a slightly more milder and sweeter flavor. I also love that it doesn't take much cooking for the broccolini to really shine and this broccoli frittata is one of the best examples.

Pairings for broccoli frittata

I am of the mindset a broccoli frittata is a great meal for any time of the day. While it might seem better suited for breakfast, I can easily fit the frittata into lunch or even a light dinner. It takes a bit of time to cook, but nothing extreme and is mostly hands-off. If feta isn't your favorite, use your favorite. I've been known to use smoked gouda or even cheddar.

Breakfast

Side: Toss fresh berries with a bit of lemon juice and fresh mint. Since the frittata isn't heavy on the herbs, the side can balance that out.

Drink: Pick a lighter roast coffee and one that has hints of citrus to match the lemon in the berries.

Lunch/Dinner

Salad: A simple arugula salad is usually my go-to. I love this simple lentil version (or there's always this potato version too.)

Drink: I've been mixing it up and while I'm still all about white wine, I've been loving Dry Chenin Blanc (particularly this one).

Print

Baby Broccoli Frittata with Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 to 3 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced red onion
  • 4 to 5 stalks baby broccoli, ends trimmed
  • 6 large eggs
  • 1/3 cup whole milk
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 ounce crumbled feta

Instructions

  1. Preheat oven to 425˚.
  2. Heat an 8" oven-safe skillet over medium, add 1/2 tablespoon olive oil followed by the onions. Cook the onions, stirring often, until tender and beginning to brown, 6 to 8 minutes. Remove and set aside.
  3. Add the remaining 1/2 tablespoon olive oil to the pan. Place the baby broccoli spears into the pan and cook until the green brightens and the ends are browning, turning occasionally, 4 to 5 minutes. Remove from pan.
  4. Whisk together the eggs, milk, black pepper, and salt. Pour into the pan and cook for roughly 5 minutes, just long enough for the bottom to set. Lay the cooked baby broccoli on top of the eggs then sprinkle with onions and feta.
  5. Transfer pan to the oven and bake until the frittata has puffed and top is beginning to brown, 15 to 18 minutes.

Baby Broccoli Frittata | http://naturallyella.com

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17 comments on “Baby Broccoli Frittata with Feta”

  1. I may not be a big fan of broccoli, but this frittata sure looks like a good breakfast idea. I will definitely bookmark this to try one of these days - once I muster the strength to face my fear of broccoli again 😉

    1. DO IT! I just made this, The broccoli flavor changes when you saute' it. It turned out fabulous! Any kind of cheese will do, if you don't have Feta. Cheddar, Goat Cheese, Romano/Parmesan/Asiago type

  2. I love broccoli. In all its shapes and forms. I didn't actually know broccolini was not truly broccoli.. 🙂 I do use it often and will try this soon.

  3. This looks like it's both easy and a treat to eat. And I never knew that broccolini was a hybrid- huh. Thanks for helping me learn something new today.

  4. I usually only have almond milk in the fridge. Do you think that could work in place of whole milk? :/

  5. Just made this and it was fantastic even though I didn't have any feta at hand. Thanks !






  6. This was delicious and so easy! I cooked the onions and broccolini together and added some mushrooms. Thank you!

  7. This recipe was very good!! I did not have whole milk so I used soymilk. If you like cheese don't be bashful with the Fetta cheese.

  8. This recipe works and flavor is good. I like my onions in bigger dices and swapped the broccoli out for spinach. Slipped straight out of the skillet. Easy clean up too.






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Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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