top of page

Broccoli & Feta Frittata

Prep Time:

5 Minutes

Cook Time:

25 Minutes

Serves:

5 Servings

About the Recipe

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile - I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years.

First things first though, you may be asking… what is a frittata? It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.

Ingredients

Equipment


  • 12-Inch Cast Iron Skillet (I like to use an enameled cast iron skillet)



Ingredients


  • 10 large eggs

  • 0.5 cup unsweetened almond milk, or any milk

  • 3.5 garlic cloves, minced

  • 0.5 teaspoon sea salt, more for sprinkling

  • Freshly ground black pepper

  • Extra-virgin olive oil, for drizzling

  • 10 scallions, chopped

  • 3.5 cups chopped broccoli or broccolini

  • 0.25 teaspoon smoked paprika

  • 0.5 cup crumbled feta cheese

Preparation

  1. Preheat the oven to 400°F.

  2. Whisk the eggs, milk, garlic, and salt until well combined. Set aside.

  3. Heat 1 tablespoon olive oil in a 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 and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

As prepared via: Love & Lemons

bottom of page