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.
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.
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).
- 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
- Preheat oven to 425˚.
- 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.
- 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.
- 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.
- Transfer pan to the oven and bake until the frittata has puffed and top is beginning to brown, 15 to 18 minutes.