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
Scale
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.
