Broccoli & Feta Vegetable Frittata Recipe

Happy holiday weekend! Here’s a healthy, festive vegetable frittata recipe that I love to make for a holiday brunch.

Of course this frittata would be fitting for any weekend brunch, but I think it’s especially festive for Christmas. There’s some green, some red (a tiny bit), and more green… because the more veggies you can eat early in the day means the more cocktails and cookies you can enjoy later on. At least that’s my logic – I’m all about the veggie/cookie/life balance.

Here’s what’s in it! (above) The recipe itself is pretty straight forward because I don’t like to do a ton of chopping prep work first thing in the morning. There’s a delicious balance of onion flavor from the scallions, hearty veggie power from the broccoli, and tangy, punchy flavor from the feta. I like to add a few pinches of smoked paprika and some red pepper flakes for a bit of smoky spice and for a bit of red holiday spirit.

I love to use broccolini here because the stems are really tender. If you can’t find it, you can use regular broccoli, just be sure to chop the tender parts of the stem into smaller pieces than the florets so that everything cooks through at the same time.

This frittata serves about 3 people if you’re serving it on its own. If you’re making brunch for a crowd, it would be great alongside this baked french toast recipe!

Broccoli & Feta Vegetable Frittata

 

• 6 large eggs
• ¼ cup unsweetened almond milk
• 2 garlic cloves, minced
• ¼ teaspoon sea salt, more to taste
• ⅛ teaspoon smoked paprika
• 1 tablespoon extra-virgin olive oil
• 1 bunch (6) scallions, white and light green parts, chopped
• 1 small bunch broccoli or broccolini, stalk diced, florets chopped (2 cups)
• Freshly ground black pepper
• ½ cup crumbled feta cheese
• Pinch of red pepper flakes, optional

1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic, salt, and smoked paprika until well combined. Set aside.
3. Heat the oil in a cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.
4. Add the egg mixture and shake the pan to distribute. Sprinkle with the feta and red pepper flakes, if desired. Bake for 15 to 20 minutes or until the top is lightly golden brown and the eggs are set.
5. Remove from the oven, let cool, slice and serve. Season to taste.

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