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.
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).
Baby Broccoli Frittata with Feta
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 to 3 1x
- 1 tablespoon olive oil
- ½ cup thinly sliced red onion
- 4 to 5 stalks baby broccoli, ends trimmed
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ ounce crumbled feta
- Preheat oven to 425˚.
- Heat an 8" oven-safe skillet over medium, add ½ 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 ½ 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.
Jennifer @ Delicious Everyday says
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 😉
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
Bella Bucchiotti says
Oh yummy looks great I will have to try!
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.
Katrina @ Warm Vanilla Sugar says
Such a simple and delicious looking frittata!! Love this!
Sarah | Broma Bakery says
Broccolini is a favorite in our house. And in a gorgeous frittata? Swoon!
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.
Mel @ The Refreshanista says
Wow that looks delicious! I love feta with eggs 🙂 definitely pinning this!
I usually only have almond milk in the fridge. Do you think that could work in place of whole milk? :/
I would love to know this as well.
Erin Alderson says
I've never tried it but I think it would be fine
Amy @ Cultivate Beauty says
Yum! Broccolini is a favourite in our house - this frittata looks delish! 🙂
This looks really delicious.
Thank you very much for the recipe!
Best regards 🙂
Just made this and it was fantastic even though I didn't have any feta at hand. Thanks !
This was delicious and so easy! I cooked the onions and broccolini together and added some mushrooms. Thank you!
Janet Fanning says
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.
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.