This post contains affiliate links. If you use these links to buy something I may earn a commission. Thank you!
Broccolini frittata is the perfect dish to use up any leftover eggs or vegetables! In this post, I will share the ingredients, how to make it, store it, and serve it.
What You'll Need:
Ingredients:
- Large Eggs
- Milk
- Cheese, such as feta and parmesan
- Spices such as garlic powder and ground mustard powder
- A bunch of broccolini
- A shallot
- Mushrooms
- Fresh basil, optional
- Salt, optional
Equipment:
- A cast-iron skillet (or non-stick pan for the stovetop version)
- Whisk
- Mixing bowl
- Baking Dish (optional)
How to Make this Broccolini Frittata:
Frittata formula:
Frittata consists of the basics: eggs, milk, and cheese, and any toppings you choose. It is cooked whole in a pan, unlike the omelet that is flipped and folded.
Per The Kitchn, a basic formula for frittata includes a ¼ cup of milk for every 6 eggs and 1 cup of cheese. I played around with this ratio to come up with my broccolini frittata recipe.
Before sauteing your toppings, whisk together the egg, milk, and cheese and set aside to pour over later.
Cooking Methods:
There are a few different ways to make frittatas. The more traditional methods are using a cast iron skillet and cooking on the stovetop until the eggs are set, then finishing the dish in the oven to bake.
Letting the eggs set on the stovetop by cooking for about 2 minutes can cut the cooking time, and I will do this version next time to try it out.
Another way to do it is by cooking all of the egg mixture and the cooked toppings together in a baking dish or cast-iron skillet.
Third, you can cook the entire frittata on the stovetop similar to making an omelet, except no folding or flipping.
In this broccoli frittata recipe, cooked the vegetables/toppings in a cast-iron skillet on the stove, then transfer the egg mixture into the cast-iron skillet, spread it evenly, and cook it all in the oven.
How to Store/Reheat it:
Leftover frittata is an excellent make-ahead meal prep dish! It can be stored in an airtight container for up to 3-4 days. Reheating a frittata can be done at 300 to 350 degrees Fahrenheit in a baking pan or on a cookie sheet for up to 10 minutes. Prefer a faster reheat? Feel free to use the microwave on high for up to 2 minutes.
Variations:
This broccoli frittata is naturally gluten-free and perfect for gluten-sensitive individuals.
Not a fan of the broccoli or cabbage family? Try substituting with spinach or kale for a nice leafy green.
Want more color? Use bell peppers or tomatoes! Squash vegetables are also fantastic. You cannot go wrong with your choices, frittatas are the perfect foundation for any vegetable!
For more protein add in beans or your favorite meat with eggs!
For a dairy-free option, try a vegan cheese or even creamy avocado! Substitute your favorite non-dairy milk for the regular milk.
What is the difference between a quiche and a frittata?
Both the quiche and frittata are quite similar in appearance (and delicious in taste!), but do have some noted differences:
- A Quiche, which originates from France, is baked fully in the oven and has a pie crust; the crustless frittata (an Italian dish) is mainly started on the stovetop and then finished in the oven.
- Whereas, a frittata has less dairy than a quiche has more of an egg-custard consistency. It is more similar to an omelet, but is not flipped or folded (it remains whole in the skillet or pan).
- Both dishes use similar ingredients, such as vegetables, proteins, cheese, milk, and seasonings.
Broccolini Frittata Recipe
This frittata recipe is super easy and extremely versatile, and simpler than a quiche, even though it is quite similar. Frittata is an excellent meal prep and perfect for using up all of those leftovers in the refrigerator!
Other Recipes to Try:
Overnight French Toast with Berries
Hope you enjoy and Happy Spring! XOXO Bunny
PrintBroccolini Frittata with Mushrooms and Feta
Protein-packed broccolini frittata with mushrooms and feta cheese in under 30 minutes! Enjoy it for breakfast, lunch, or dinner paired with a salad or your favorite bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
8 large eggs (can substitute 2 egg whites for one egg)
⅓ cup of whole milk
½ cup shredded parmesan cheese
1 teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon salt
1 bunch broccolini, largely chopped
1 medium shallot, sliced
8 oz mushrooms, sliced (I used baby bella)
¼ to ½ cup feta cheese crumbles
½ cup fresh basil leaves, chopped (or chiffonade)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine the eggs, milk, parmesan cheese, garlic powder, and mustard in a medium mixing bowl, and whisk together until the egg is fully mixed. Set aside.
In a 10-inch cast iron skillet, heat olive oil on medium-high heat and saute the broccolini, shallot, and mushrooms until softened about 5 to 7 minutes. Turn off the heat and pour the egg mixture evenly over the vegetables in the skillet (see Notes 1 & 3). Top with feta cheese.
Bake in the oven for 20-25 minutes or until evenly cooked. To tell it is done insert a knife into the center until it comes out clean (see Notes 2).
Cut into squares or slices and serve with a salad, roasted potatoes, or a favorite toast!
Notes
- If you prefer to cook the eggs partially on the stovetop, let the eggs set after cooking for 1-2 minutes. Transfer the cast iron skillet to the oven and cook for 10-15 minutes. Add additional time by 3-5 minutes as needed until it is fully cooked in the center.
2. The frittata should be firm and not be runny or able to jiggle in the middle.
3. Or, cook the frittata in a baking dish (as I did above), transfer the sauteed vegetables to the dish and pour the egg mixture over it. Top with feta. For a larger dish such as a 9 x 13, your cooking time will be closer to 25-30 minutes.
Leave a Reply