Broccoli Feta Frittata
A sturdy broccoli-and-feta frittata from one oven-safe skillet — bright, salty, and just as good the second morning.
Overview
Ingredients
Equipment
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk
Method
Sauté the broccoli
Heat the oven to 400°F. Whisk the eggs, milk, garlic, salt, and a few grinds of pepper until well combined. Heat the olive oil in a 10-inch oven-safe skillet over medium heat, add the scallions, broccoli, and a pinch of salt and pepper, and cook 5 to 8 minutes, stirring occasionally, until the broccoli is tender but still bright.
Add the eggs and feta
Stir in the smoked paprika. Pour in the egg mixture and gently shake the skillet so it settles evenly. Scatter the feta over the top and transfer the skillet to the oven.
Bake and rest
Bake 15 to 20 minutes, until the eggs are just set. Rest a few minutes before slicing.
Tips
Nutrition
Storage
Frequently asked
Can I use frozen broccoli?+
Yes — thaw and dry it well first, or it will water down the eggs.
No almond milk?+
Any milk works — dairy or unsweetened plant milk.
Can I make it ahead?+
Yes — refrigerate slices up to 3 days and reheat gently, or eat them cold.
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