Broccolini frittata takes tender broccolini, salty bacon, creamy Parmesan and bright herbs in a warm, oven-baked egg dish. It smells garlicky, looks speckled with green, and slices into soft wedges for a quick, homey meal.
This recipe deals with common challenges of soggy frittatas, undercooked centers, and difficulty in reheating, ensuring tasty, satisfying meals every time.
I needed an easy frittata that doesn’t end up soggy or curdled after reheating on a busy weeknight (I’ve burnt it before). I’ve tested this until the broccolini stays crisp and the eggs stay smooth for simple slices every time.
But it works because the egg mix stays creamy after you pop it in the oven for about 12 minutes, then rest 5 minutes. I was thrilled when slices came out clean, the broccolini stayed snappy, and cleanup used just one pan.
If you want another gluten-free brunch treat, try my Gluten Free Lemon Zucchini Bread.
Table of contents
Dietary Considerations
- This recipe is vegetarian and gluten-free.
- This recipe contains whole milk and crumbled feta cheese, so it is unsuitable for dairy-free diets.
- This recipe is not vegan due to eggs, whole milk, and Greek yogurt.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content from whole milk and yellow onion.
- This recipe is nut-free.
Why You Will Love This Recipe
- Creamy, Custardy Center I whisk 8 eggs with 1/3 cup milk, 2 tablespoons Greek yogurt and mustard until smooth, giving a custard-like bite after a quick 12-minute bake.
- Snappy Broccolini Texture I blanch broccolini for 2 minutes, then shock it in an ice bath, so the stems stay firm and bright after sautéing.
- Smoky Bacon and Parmesan Notes Thick-cut bacon crisps in 3 minutes alongside onions, infusing the pan with smoky fat, then I top everything with 1/2 cup grated Parmesan.
- Make-Ahead Convenience I bake broccolini frittata, let it cool for 5 minutes, then slice and stash in the fridge up to 4 days—reheating gently keeps it soft.
Broccolini Frittata with Bacon and Parmesan
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: brunch
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A warm, oven-baked egg dish combining tender broccolini with salty bacon, creamy Parmesan, and bright herbs.
Ingredients
- 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
- 1 pound broccolini, trimmed
- 2 slices bacon, chopped
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 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
- In a large pot, heat water to a rolling boil and add 1 teaspoon of salt. Once boiling, add the trimmed broccolini and cook for exactly 2 minutes. Immediately transfer the broccolini to an ice-water bath to halt the cooking process and maintain its vibrant color. After a few minutes, drain and pat dry before chopping into 1-inch pieces.
- While the broccolini is cooling, place an oven-safe skillet over medium heat and add the chopped bacon. Cook until the bacon is crisp, then remove with a slotted spoon and set aside on a paper towel-lined plate.
- In a large mixing bowl, vigorously whisk together the eggs, whole milk, Greek yogurt, Dijon mustard, nutmeg, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until the mixture is completely smooth. The addition of Dijon and Greek yogurt ensures a rich, smooth texture that won’t separate during cooking.
- Using the same skillet with the bacon fat (add a bit of olive oil if needed), warm over medium heat. Add the sliced onion and sauté until softened, about 5 minutes. Mix in the minced garlic and smoked paprika, cooking for an additional minute until fragrant and golden.
- Add the chopped, blanched broccolini and cooked bacon to the skillet, mixing it all together and warming the vegetables through for about 2 minutes. Lower the heat to low, then pour the egg mixture over the veggies, tilting the pan for even distribution. Stir gently for about 30 seconds, ensuring everything is well incorporated. Scatter feta cheese, lemon zest, chives, and tarragon over the top.
- Transfer the skillet to a preheated oven set at 350°F. Bake for 12 to 15 minutes, until the edges are set but the center still jiggles slightly when nudged. It’s crucial not to overbake, as that will lead to dry edges.
- Once baked, remove the frittata from the oven and let it rest in the skillet for 5 minutes. This resting time allows for carryover cooking and facilitates cleaner slicing. Run a flexible spatula around the edges, slide the frittata onto a cutting board, and slice it into wedges. Garnish with extra chives if desired. Serve warm or at room temperature.
Notes
- Blanching and shocking the broccolini helps maintain its vibrant green color and crispness.
- The mixture of Greek yogurt and Dijon mustard keeps the eggs creamy and prevents curdling and separation.
- Resting the frittata is crucial for achieving clean slices.
- This frittata can be prepped in advance, stored in the refrigerator for up to 4 days, and reheated gently without losing its texture.
- Use fresh ingredients where possible; fresh herbs add brightness and complexity to the dish.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Ingredient Notes
- Eggs: I pick large, fresh eggs with firm whites for a light, airy broccolini frittata. Let them rest at room temp before whisking.
- Whole Milk: I use whole milk for richness; its fat helps eggs stay tender. I sometimes swap unsweetened almond milk if I’m short.
- Greek Yogurt: I stir in full-fat Greek yogurt to keep the egg mix creamy and prevent weeping. Sour cream can do the same.
- Dijon Mustard: I grab Dijon for a subtle tang and smoother eggs. Grey Poupon’s handy, but any Dijon label works just as well.
- Broccolini: I choose bright green, firm stalks; trim and rinse them. Quick blanching preserves color and snap before I chop into pieces.
- Yellow Onion: I pick one with dry skin and no spots; thinly slice so it softens fast and sweetens without raw bite.
- Smoked Paprika: I reach for Spanish pimentón to add gentle warmth and red hue. Regular paprika works, but it lacks that subtle smokiness.
- Crumbled Feta Cheese: I pick block-style feta—drain it well so it holds shape. Goat cheese’s my fallback when feta’s too salty.
- Lemon Zest: I zest an unwaxed lemon with a microplane to capture fresh oils. Pre-grated zest lacks the same bright pop.
- Fresh Chives: I snip the tender green tops right before mixing so they stay lively. Dried chives just don’t compare.
Recipe Baking Tips
- If broccolini turns mushy, quickly blanch for 2 minutes then fully submerge in iced water for 5 minutes to halt cooking and preserve crisp texture before adding to egg mixture.
- When edges dry out, slide a thin sheet of foil tightly over skillet 10 minutes into baking to trap steam and prevent crust from hardening without affecting center’s creamy set.
- If frittata weeps liquid after 5 minutes resting, whisk eggs with 2 tablespoons Greek yogurt and 1 teaspoon Dijon mustard until completely smooth and thick before pouring to stabilize base.
- For undercooked center, reduce 10″ skillet heat to low before pouring egg mixture then transfer to preheated oven and bake 14 minutes at 350°F so center sets without overcooking edges.
- If feta clumps at bottom, crumble 1/4 cup cheese evenly before sprinkling and toss gently with thinly chopped herbs for 1 minute before sliding skillet into preheated oven at 350°F.
Serving Suggestions
Serve broccolini frittata with quinoa salad or roasted potatoes and drizzle extra olive oil over plates before serving warm slices.
Add steamed green beans and a dollop of Greek yogurt beside broccolini frittata wedges and garnish plates with fresh chives.
Use broccolini frittata wedges in gluten-free breakfast sandwich with avocado mash and thin turkey bacon slices on toasted rice cakes.
Add sliced frittata to spinach wrap alongside hummus and cherry tomato halves for easy broccolini recipe upgrade gluten-free daily meal.
Top broccolini frittata slices with lemon dill sauce and sprinkle crushed red pepper flakes before serving each plate with arugula.
Drizzle basil vinaigrette on wedges and scatter toasted pine nuts to complement broccolini frittata flavors without adding gluten or sugar.
Recipe variations
- You can use asparagus spears instead of broccolini for a similar tender bite in this broccolini frittata while preserving bright green color and crisp texture.
- Add 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes when sautéing onions to introduce warmth in this broccolini frittata variation with aromatic depth.
- Either crumbled goat cheese or shredded mozzarella can replace feta in this easy broccolini frittata for a creamier texture and milder dairy savory flavor twist.
- If using a 12-inch skillet double eggs to 16 and broccolini to 2 pounds plus increase yogurt to 4 tablespoons and serve with Pizza Sticks.
Save This Recipe!
How to Store?
To keep your broccolini frittata fresh and delicious, follow these storage tips:
Room Temperature: In an airtight container, store frittata at room temperature for up to 2 hours then immediately refrigerate to prevent spoilage.
Refrigeration: In an airtight container, place frittata slices in the refrigerator for up to 4 days and warm gently before serving.
Freezing: In a freezer container, wrap wedges in plastic wrap, freeze up to 3 months. Then quickly thaw in refrigerator overnight.
Other Recipes You’ll Love
- Gluten Free Oatmeal Zucchini Cookies
- Gluten Free Chocolate Chips Zucchini Bread
- Gluten Free Chocolate Zucchini Cake
- Gluten Free Zucchini Brownies
A frittata mixes fillings into an egg-and-cream custard before pan-cooking; an omelet adds fillings atop folded eggs.
A quiche is a French, crust-based egg custard with cream or milk; a frittata is an Italian, crustless egg dish.
Broccolini is so much better than broccoli because it needs no stem trimming, tastes sweeter, delivers a crisp bite and offers calcium and magnesium.
Vegetables good in frittata include red onions, mushrooms, asparagus, potatoes, bell peppers, spinach, kale, zucchini, broccoli and tomatoes.
Your frittata is not fluffy because under- or overfilling the skillet alters cooking time: thin ones overcook; thick ones overcook edges before center sets.
To make frittata creamy, whisk 6 eggs with 1/4 cup heavy cream, fold in 1 cup cheese and 2 cups vegetables or meat.
If you enjoyed this Broccolini Frittata with Bacon and Parmesan or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
