Feta Broccoli Frittata
A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.
Yield
4 servingsPrep
5 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
*
|
| 12 | large |
eggs
|
*
|
| ½ | teaspoon |
salt
|
*
|
| 1 | tablespoon |
olive oil
|
*
|
| ½ | pound |
broccoli florets
cut into ½ inch pieces |
*
|
| 1 | pinch |
red pepper flakes
|
*
|
| 2 | tablespoons |
water
|
*
|
| 1 | teaspoon |
lemon zest
|
*
|
| 4 | ounces |
feta cheese
cut into ½ cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
*
|
| 12 | large |
eggs
|
*
|
| 2.5 | ml |
salt
|
*
|
| 15 | ml |
olive oil
|
*
|
| 226.8 | g |
broccoli florets
cut into ½ inch pieces |
*
|
| 1 | pinch |
red pepper flakes
|
*
|
| 3E+1 | ml |
water
|
*
|
| 5 | ml |
lemon zest
|
*
|
| 115.6 | ml/g |
feta cheese
cut into ½ cubes |
*
|
Directions
Preheat your oven to 350℉ (180℃) F.
In a bowl, whisk together the milk, eggs and salt until fully combined.
Heat the olive oil in an oven-safe non-stick skillet over medium-high heat. The skillet is hot enough when the oil begins to shimmer.
Add the broccoli, red pepper flakes and sprinkle of salt. Cook, frequently stirring, until the broccoli is beginning to brown in spots, about 5 to 7 minutes. Add water, lemon juice & zest; stirring until the water has evaporated, about one minute.
Add the egg and milk mixture to the skillet, sprinkle with feta and move the eggs about the skillet with a spatula until curds begin to form, about 30 seconds. The eggs will still be very wet.
Continue to cook without stirring for 30 more seconds then transfer the pan into the oven.
Bake until fluffy and surface bounces back when pressed, about 7 to 8 minutes. Remove from the oven and let rest for 5 minutes before loosening from the pan and cutting into serving sized pieces.
Serve with a salad to make it a meal.
