Description
A warm, oven-baked egg dish combining tender broccolini with salty bacon, creamy Parmesan, and bright herbs.
Ingredients
Scale
- 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