Broccoli Feta Frittata
Nance said something in a comment recently about making frittatas for dinner, and I thought, why don’t I ever do that? I sometimes make omelettes or shakshuka, but not frittatas. So I decided I would like to go to the Farmer’s Market and find some really good, fresh veggies, and have a frittata and a salad for dinner. I really liked this recipe, though Maya wasn’t thrilled with the broccoli, and I think she might prefer the tomato, basil, and mozzarella version. I think I will give that a try later in the summer when tomatoes are amazing, though really, it probably wouldn’t suck now.
5 different Frittata versions where I found this recipe, here.
Broccoli Feta Frittata
Ingredients
- 6 large eggs, use 8 eggs for a 12-inch skillet (I used 8 even though I have a 10 inch skillet)
- ¼ cup unsweetened almond milk, or any milk (I used whole cows milk)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- 6 scallions, chopped
- 2 cups chopped broccoli or broccolini (I probably used 3 cups of broccoli florets from the Farmer’s Market, which is why I used more eggs)
- 1/8 teaspoon smoked paprika
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- Whisk the eggs, milk, garlic, and salt until well combined. Set aside.
- Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.
- Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute.
- Sprinkle with the feta.
- Cook on stovetop for a few minutes, pulling the egg mixture from the side of the pan. When it looks like it is beginning to set a bit, put in the oven.
- Bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
Bonus content – I used to be afraid of cast iron pans, but if they are well seasoned they can work well. I took this one from my Grandma’s house several years ago. Was it my Grandma’s? Grandpa’s? (He was a better cook, though they stuck to traditional gender rolls to the detriment of both.) Aunt Flo’s? (My great aunt lived with my Grandma for the 28 years after my Grandpa died until my Grandma died.) I will guess that it was Grandpa’s, because while Aunt Flo was obsessed with recipes, she didn’t really enjoy cooking. Regardless, it’s a great pan..
18 Comments
Birchie
Yum! I will try this and report back.
J
I think you will enjoy it! Frittata for the win!
StephLove
We often have frittatas for dinner.
Beth’s been out of town for over two weeks and I’ve been slacking off a bit with dinner, but last night I rallied and made a chard and Gruyere quiche with broccoli and strawberries on the side (chard and berries from the farmers’ market). Noah is going to make spring rolls on Thursday, so we’re going out strong. (I leave to join Beth on Friday.)
J
I don’t eat chard very often, but that sounds delicious. I served my frittata with a simple salad and some really, really good strawberries that I got at the Farmer’s Market. Thought I might have some more for breakfast, but they were gone. Clearly I will need to go to the FM this weekend and get more!
Margaret
In my college era, frittatas were everywhere and I still love them.
J
I remmeber quiche being a big thing in the early 80s, not so much frittatas. I wonder if I were to whip the egg whites, if it would be fluffier? Not as fluffy as a souffle, but some? Hmmm.
nance
Yay! You made a frittata! No recipe needed beyond the basic eggs to milk ratio, and you can absolutely clean out the produce and deli drawers each time you make one. I’ve even cooked mine on the stovetop for a while before sticking it under the broiler to finish. Saves a little time and you don’t have to have the oven on for long. If it can be a sandwich or a pizza, it can be a frittata.
J
I’m glad you mentioned frittatas, Nance, because this was enjoyed by all of us. Perhaps I will make them a weekly or semi-weekly thing, to clean out the veg drawer.
DB Stewart
Ha, “it probably wouldn’t suck now.” Your phrasing sounds like a clever name for a YouTube cooking show for amateurs. I’d watch that!
J
LOL, yeah, I think I would watch that too!
San
Oh, I love a good fritatta. Thanks for sharing the recipe!
J
It was delicious!
AC
It looks great, but I probably would like the broccoli either.
J
There are so many options. I’m thinking of arugula and tomatoes maybe…
Tobia | craftaliciousme
this looks good.
But inever get the differnece between fritata and ommlete.
J
I think it’s just how you cook it. You make an omelette on the stove, and this goes in the oven. It’s kind of an open faced omelette, I guess.
Sarah
YUM. This is a great idea– I always defualt to an omelet.
J
I feel like an omelette is great for one or two people, but if everyone will eat the same thing, a frittata is easier. Like, ‘one pan omelette’. Maybe 2 (or 3) pans for your household.