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.
• 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..