The Broccolini Frittata with Bacon and Parmesan Recipe is a delightful and vibrant dish that effortlessly combines tender broccolini, crispy bacon, and the sharp, nutty flavor of Parmesan to create a breakfast or brunch favorite that feels both indulgent and nourishing. This recipe is all about balancing textures and flavors—from the creamy eggs enriched with Greek yogurt and Dijon mustard to the fresh herbs and bursts of feta cheese, all baked to bubbly perfection. Whether you’re aiming to impress guests or treat yourself on a slow weekend morning, this frittata is a warm hug on a plate that you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Broccolini Frittata with Bacon and Parmesan Recipe plays a special role, making the dish more flavorful, textured, and colorful. From the creamy eggs to the fragrant herbs, each component brings something essential to the table without overwhelming the palate.
- 8 large eggs: The foundation of the frittata, providing rich and fluffy texture.
- 1/3 cup whole milk: Adds creaminess and lightens the egg mixture for a tender bite.
- 2 tablespoons Greek yogurt: Boosts creaminess and helps keep the eggs moist and silky.
- 1 teaspoon Dijon mustard: Offers a subtle tang that elevates the overall savoriness.
- 1/4 teaspoon ground nutmeg: Adds a warm, earthy note that complements the eggs beautifully.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon ground black pepper: Provides just the right amount of mild heat.
- 1 pound broccolini, trimmed: Adds a fresh, slightly crisp bite and verdant color.
- 2 slices bacon, chopped: Brings smoky, crispy goodness to contrast the creamy eggs.
- 1 small yellow onion, thinly sliced: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Gives a fragrant punch that complements the veggies and bacon.
- 2 tablespoons extra-virgin olive oil: Used for sautéing and adding richness.
- 1/2 teaspoon smoked paprika: Adds subtle smoky spice enhancing the bacon’s flavor.
- 1/2 cup crumbled feta cheese: Brings tangy creaminess contrasting the other textures.
- 1 tablespoon lemon zest (from 1 lemon): Injects a burst of brightness and freshness.
- 2 tablespoons chopped fresh chives: Offers a mild oniony note and lovely green color.
- 1 tablespoon chopped fresh tarragon: Adds a unique, slightly anise-like flavor for complexity.
How to Make Broccolini Frittata with Bacon and Parmesan Recipe
Step 1: Blanch and Prep Broccolini
Start by bringing a large pot of salted water to a rolling boil. Add the trimmed broccolini and cook for exactly 2 minutes to soften just enough while preserving its vibrant green color. Immediately transfer it to an ice-water bath to stop the cooking and keep its texture crisp. After cooling, drain the broccolini well and chop it into 1-inch pieces. This step ensures the broccolini won’t overcook later and maintains a fresh bite in your frittata.
Step 2: Crisp the Bacon
While the broccolini cools, heat an oven-safe skillet over medium heat and add the chopped bacon. Cook until it turns perfectly crisp, releasing that irresistible smoky aroma. Once crisp, remove the bacon with a slotted spoon, placing it on a paper towel-lined plate to drain excess fat. This bacon will add both texture and deep savory flavor in the final dish.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, vigorously whisk together the eggs, whole milk, Greek yogurt, Dijon mustard, ground nutmeg, kosher salt, and black pepper until smooth and homogenous. This mixture forms the creamy base of your frittata—those few additions like the mustard and yogurt truly elevate the texture, making it silky and luxurious.
Step 4: Sauté Onions and Garlic
Return the skillet to medium heat. If needed, add a splash of olive oil to the bacon fat. Add the sliced onion and sauté gently for about 5 minutes until soft and fragrant. Stir in the minced garlic and smoked paprika, cooking for another minute until the garlic releases its aroma and turns a light golden. This builds a flavorful layer that complements the broccolini and eggs beautifully.
Step 5: Combine Broccolini and Bacon
Add the chopped broccolini and crispy bacon back into the skillet. Toss everything together and warm through for a couple of minutes while keeping the heat low to avoid over-softening. This blends all the savory elements perfectly before the egg mixture goes in.
Step 6: Pour Egg Mixture and Add Toppings
Reduce the heat to low, then slowly pour the egg mixture evenly over the veggie and bacon blend in the skillet, gently tilting the pan to spread it out. Stir lightly for about 30 seconds to combine everything uniformly. Sprinkle the crumbled feta, lemon zest, chopped chives, and tarragon across the top for bursts of tanginess and freshness.
Step 7: Bake to Perfection
Place the skillet in a preheated oven at 350°F and bake for 12 to 15 minutes. Watch for the edges to set firmly while the center should still jiggle slightly when nudged. Avoid overbaking, which causes dryness. Once done, let the frittata rest for 5 minutes to finish cooking gently and make slicing easier.
Step 8: Slice and Serve
Run a spatula around the edges of the frittata, then slide it onto a cutting board. Cut into wedges and garnish with extra fresh chives if you want an extra pop of color. This Broccolini Frittata with Bacon and Parmesan Recipe shines served warm or at room temperature, making it perfect for any meal of the day.
How to Serve Broccolini Frittata with Bacon and Parmesan Recipe
Garnishes
A sprinkle of freshly chopped chives or a few torn basil leaves adds a fresh herbal aroma and vibrant contrast to the golden frittata. You can also add a light drizzle of good quality extra-virgin olive oil or a squeeze of fresh lemon juice for an uplifting finish that brings out the brightness of the broccolini and lemon zest.
Side Dishes
This frittata pairs beautifully with a crisp green salad dressed in a tangy vinaigrette, or even some roasted cherry tomatoes for a juicy burst. For brunch, consider serving alongside crusty toasted bread or a bowl of mixed berries to balance the savory richness with sweetness.
Creative Ways to Present
For a crowd-pleasing twist, try making individual mini frittatas in muffin tins using the same ingredients. You can also plate wedges over a bed of arugula tossed with lemon and olive oil for a more elegant presentation. Adding a dollop of herbed sour cream or a smear of pesto can make this humble dish feel even more special and creative.
Make Ahead and Storage
Storing Leftovers
Leftover Broccolini Frittata with Bacon and Parmesan Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Cover tightly to prevent drying out and keep it deliciously moist for snacking or quick meals throughout the week.
Freezing
While fresh is best, you can freeze leftover frittata slices individually wrapped in plastic wrap and then placed in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight for a convenient make-ahead option. Note that texture might be slightly softer upon reheating.
Reheating
The best way to reheat your frittata is in a low oven (around 325°F) for 10 to 15 minutes until warmed through, which keeps it moist and prevents rubberiness. Alternatively, gently reheat in a nonstick skillet over medium-low heat with a lid on, which revives the crispy edges nicely.
FAQs
Can I substitute broccolini with another vegetable?
Absolutely! Tender broccoli florets or asparagus spears work beautifully in this recipe. Just blanch them similarly so they maintain a pleasant texture and vibrant color.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the bacon or replace it with smoky sautéed mushrooms or vegetarian bacon for that flavor boost without meat.
Can I use a different cheese instead of feta?
Definitely. Parmesan adds nuttiness, but mozzarella or goat cheese can offer creamy and mild flavors that pair well with the other ingredients.
What if I don’t have an oven-safe skillet?
Use a regular skillet to cook the ingredients on the stove, then transfer the egg mixture and toppings to a greased baking dish to bake in the oven. Just be sure to stir gently before baking to keep the ingredients evenly distributed.
How do I know when the frittata is perfectly cooked?
Look for set edges and a slightly jiggle-y center when you gently shake the pan. The residual heat will finish cooking it during resting, preventing a dry texture.
Final Thoughts
There is something truly comforting about the Broccolini Frittata with Bacon and Parmesan Recipe that keeps you coming back for more, whether you’re serving it for a leisurely brunch or a cozy dinner. It’s a simple yet flavorful way to enjoy fresh greens, savory bacon, and creamy eggs all in one satisfying dish. Give it a try—you might just find it becomes your new favorite!
Print
Broccolini Frittata with Bacon and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Broccolini Frittata with Bacon and Parmesan is a vibrant and flavorful dish perfect for breakfast, brunch, or a light dinner. Featuring tender blanched broccolini, crispy bacon, creamy feta cheese, and a fragrant blend of fresh herbs, this frittata offers a delightful balance of textures and rich savory flavors. Baked to perfection, it is a wholesome and visually appealing meal that’s easy to prepare and sure to impress your guests.
Ingredients
Egg Mixture
- 8 large eggs
- 1/3 cup whole milk
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Vegetables & Aromatics
- 1 pound broccolini, trimmed
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
Other Ingredients
- 2 slices bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
Instructions
- Blanch Broccolini: In a large pot, bring water to a rolling boil and add 1 teaspoon of salt. Add the trimmed broccolini and cook for exactly 2 minutes. Immediately transfer the broccolini to an ice-water bath to stop the cooking process and preserve its vibrant green color. After a few minutes, drain and pat dry, then chop into 1-inch pieces.
- Cook Bacon: While the broccolini cools, heat an oven-safe skillet over medium heat and add the chopped bacon. Cook until crisp, then remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Prepare Egg Mixture: In a large mixing bowl, whisk together eggs, whole milk, Greek yogurt, Dijon mustard, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until completely smooth. This combination ensures a rich and creamy texture that won’t separate during cooking.
- Sauté Onions and Garlic: Using the same skillet with bacon fat (add olive oil if needed), warm over medium heat. Add sliced onion and sauté for about 5 minutes until softened. Stir in minced garlic and smoked paprika, cooking for another minute until fragrant and golden.
- Add Broccolini and Bacon: Mix in the chopped blanched broccolini and cooked bacon, warming everything together for about 2 minutes. Lower heat to low, pour the egg mixture evenly over the vegetables, tilting the pan to distribute. Stir gently for about 30 seconds to incorporate the ingredients evenly. Scatter feta cheese, lemon zest, chives, and tarragon over the top.
- Bake the Frittata: Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 12 to 15 minutes until the edges are set but the center still jiggles slightly when nudged. Avoid overbaking to prevent dry edges.
- Rest and Serve: Remove the frittata from the oven and let it rest in the skillet for 5 minutes allowing carryover cooking and easier slicing. Run a flexible spatula around the edges, slide onto a cutting board, slice into wedges, garnish with extra chives if desired, and serve warm or at room temperature.
Notes
- Blanching the broccolini quickly and shocking it in ice water keeps it tender and vibrant green.
- Using Greek yogurt and Dijon mustard in the egg mixture enhances creaminess and flavor.
- Don’t overbake the frittata; slight jiggle in the center ensures it stays moist.
- Use an oven-safe skillet to transition easily from stovetop to oven.
- Leftovers can be refrigerated and reheated gently.
