If you’re craving a wholesome breakfast that’s as simple as it is satisfying, this broccoli and feta frittata delivers. Tender broccoli, tangy feta, and a whisper of red pepper flakes bake into a fluffy, golden egg custard that feels special yet fits weeknights. It’s quick to prepare, endlessly customizable, and equally great hot from the oven or chilled for tomorrow’s lunch. Pair it with whole‑wheat toast, a crisp salad, or juicy fruit for a balanced plate.
For healthy cooking oils and Mediterranean‑style guidance, see Harvard’s overview of choosing oils and the Mediterranean diet pattern for a heart‑smart way to structure meals.
Why this Broccoli and Feta Frittata Recipe works
- Balanced flavor and texture: Mild, slightly sweet broccoli meets salty, creamy feta, while green onion adds freshness and red pepper flakes bring subtle heat.
- Perfect egg custard: A splash of milk keeps the eggs tender without making them watery, and the quick stovetop start sets the edges for a custardy center.
- Nutrient‑dense: Eggs supply protein and essential nutrients; broccoli contributes fiber, vitamin C, K, and folate; extra‑virgin olive oil supports a heart‑healthy fat profile. For a quick primer on egg nutrition, see the USDA’s database entry.
- Streamlined method: One pan from stovetop to oven minimizes cleanup and gets breakfast on the table fast.
Ingredients
- 8 large eggs
- 1/4 cup milk (or unsweetened dairy‑free alternative)
- 1 cup broccoli florets, blanched or steamed
- 1/4 cup green onions, chopped
- 1/3 cup feta cheese, crumbled
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Fine sea salt and black pepper, to taste
- Fresh herbs (parsley or dill), for garnish
Equipment: 10‑inch (25 cm) oven‑safe skillet, mixing bowl, whisk, spatula.
Pan and yield notes:
- 10‑inch skillet yields 4 hearty or 6 light servings.
- For a thicker frittata, use an 8‑inch pan and add 2–3 minutes to the bake time.
How to make broccoli and feta frittata
- Preheat the oven
- Heat to 375°F (190°C). If using a convection/fan oven, 170–175°C is usually sufficient.
- Prepare the broccoli
- Blanch or steam florets for 2–3 minutes until tender‑crisp and bright green. Drain very well to avoid a watery frittata.
- Whisk the eggs
- In a bowl, whisk eggs, milk, a generous pinch of salt, and several grinds of pepper until smooth and lightly frothy.
- Sauté the aromatics
- Warm olive oil in an oven‑safe skillet over medium heat. Add green onions; cook 1–2 minutes until fragrant.
- Combine on the stovetop
- Add broccoli; toss 60 seconds. Pour egg mixture evenly over vegetables. Sprinkle feta and red pepper flakes on top. Cook 2–3 minutes without stirring, until the edges start to set and the center is still runny.
- Bake
- Transfer skillet to the oven. Bake 10–12 minutes, until just set in the center and lightly golden on top. The center should jiggle slightly when the pan moves.
- Rest, garnish, and serve
- Cool 3–5 minutes to finish setting. Garnish with herbs and an extra pinch of chili flakes if you like heat. Slice and serve warm.
Food safety tip: Handle eggs safely and refrigerate leftovers promptly.
Variations and substitutions
- Cheese swaps: Goat cheese for tangy creaminess; Parmesan for nutty depth; ricotta dollops for pockets of softness.
- Veggie add‑ins: Bell pepper, spinach, zucchini, peas, cherry tomatoes (patted dry), or sautéed mushrooms.
- Protein upgrades: Add cooked turkey or chicken sausage, or flaked hot‑smoked salmon.
- Dairy‑free: Use a barista‑style plant milk (unsweetened) and skip the cheese; add 1 tablespoon nutritional yeast for savory depth.
- Moroccan‑inspired: Use extra‑virgin olive oil, fold in chopped herbs like parsley and cilantro, and add a pinch of ground cumin or paprika. Serve with khobz or msemen on the side.
- Spice profile: Swap chili flakes for Aleppo pepper or a mild harissa for gentle heat.
Serving suggestions Of The Broccoli and Feta Frittata
- Breakfast/brunch board: Serve slices with whole‑wheat toast, sliced tomatoes, olives, and a simple arugula salad with lemon and olive oil.
- Light dinner: Pair with a hearty salad like chopped cucumber‑tomato with feta and lemon vinaigrette.
- Sauces on the side: Spoon over yogurt‑dill sauce or a drizzle of zesty chermoula for a bright, herbaceous finish.
- For kids: Bake in a lined muffin tin (about 12–14 minutes at 375°F/190°C) for portable mini frittatas.
Storage, meal prep, and reheating
- Refrigeration: Store slices in an airtight container up to 2 days.
- Reheat: Warm gently at 300°F (150°C) for 8–10 minutes or microwave in 20–30 second bursts until just heated through.
- Freezing: You can freeze slices for up to 2 months; wrap tightly. Thaw overnight in the fridge before reheating. Texture will be slightly softer due to broccoli and feta, but still tasty.
- Make‑ahead: Cook, cool, and refrigerate the whole frittata; slice cold for tidy pieces and reheat only what you need.
Sustainability tip: Choose high‑quality olive oil and store properly to preserve flavor and nutrients.
FAQs
Q: Can I make this broccoli and feta frittata without dairy?
A: Yes. Use an unsweetened plant milk and omit feta. For savory depth, add 1 tablespoon nutritional yeast and a pinch of garlic powder.
Q: My frittata is watery—what happened?
A: Vegetables weren’t drained well, or the frittata was underbaked. Thoroughly drain broccoli and bake until the center just sets.
Q: What pan should I use?
A: A 10‑inch (25 cm) oven‑safe nonstick or well‑seasoned cast‑iron skillet. Avoid very small pans unless you want a taller frittata and can add a few minutes of bake time.
Q: Is this recipe Mediterranean‑diet friendly?
A: Yes—focus on extra‑virgin olive oil, plenty of vegetables, and moderate portions of dairy like feta. See the Mediterranean Diet resource for the overall pattern.
<a href=”https://www.hsph.harvard.edu/nutritionsource/healthy-weight/mediterranean-diet/” target=”_blank” rel=”noopener”>Mediterranean diet overview</a>
Q: How do I know when it’s done?
A: The edges are set, the center has a slight jiggle, and a knife inserted near the center comes out clean. Rest 3–5 minutes before slicing.
Q: Can I add frozen broccoli?
A: Yes. Thaw completely and pat very dry before using.
Conclusion
This broccoli and feta frittata is the kind of recipe you’ll put on repeat: minimal prep, maximum flavor, and endlessly adaptable. It’s light yet satisfying, travels well for work lunches, and plays nicely with everything from whole‑wheat toast to fresh salads. Keep a bag of broccoli florets and a block of feta on hand, and you can have a wholesome, Mediterranean‑leaning meal on the table any day of the week.
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