This recipe for broccolini frittata with turkey bacon and feta leans hard into Mediterranean diet principles for a healthy and satisfying meal. Eggs and turkey bacon provide plenty of lean protein, while veggies, herbs, and just enough feta make this dish tasty enough for weeknight or for any special occasion.
I am a savory girl through-and-through, and that means I can never have too many recipes for egg-based breakfasts. And so I present the humble frittata--essentially an open-faced omelet that can be customized to your liking and on the table in 30-ish minutes. Much like a quiche, this broccolini frittata can be served hot or at room temperature, and works for breakfast, lunch, or dinner.
The process for making a frittata is remarkably easy. Prep and cook the vegetables, add the cheese and herbs, and pour the whisked eggs over them. Gently cook the eggs until the bottom sets, then transfer the pan to the oven for a hands-off finish. It's a technique that is easily mastered, and endlessly useful in any health-conscious kitchen.
Ingredient notes and substitutions
Broccolini - Also known as baby broccoli or tenderstem broccoli, broccolini has a more subdued, balanced flavor than broccoli. Choose firm, bright green broccolini bunches with tight florets and no yellow flowers.
Turkey Bacon - I use an uncured turkey bacon here, and just a small amount. If you are otherwise avoiding highly processed foods, a little bacon used for flavor won’t derail your healthy eating goals. If you prefer to avoid bacon altogether, substitute sliced shitake mushrooms or sundried tomatoes.
Feta Cheese - Buy feta cheese as a block packed in brine rather than the pre-crumbled variety. If you can find French feta, which is milder and creamier than Greek feta, it is absolutely wonderful in this broccolini frittata.
Basil - Fresh basil pairs beautifully with broccolini and really brightens up the flavor of this dish. You can also use a tablespoon of dried basil.
Serving suggestions for broccolini frittata
The frittata is a naturally versatile dish—here are a few ways to serve it:
- Serve accompanied by a fruit salad and whole grain toast for breakfast or brunch.
- Make ahead and serve at room temperature or lightly warmed up with a simple green salad for a fast and healthy lunch.
- Serve it with a simple green salad such as this apple salad with asiago and maple-Dijon vinaigrette for a quick, satisfying dinner.
Tips for the perfect broccolini frittata
Don't overcook your vegetables. Your goal is to get them to crisp-tender before adding the egg so they will become tender while the frittata finishes cooking. You want to cook them enough so that they release their excess moisture, but not so much that they turn to mush.
Whisk your eggs vigorously to make them extra fluffy and tender. I recommend whisking your eggs until they are a bit foamy on top just before adding them to the pan. This works in extra air which expands while the eggs are cooking, making them fluffy and perfect.
No stirring after you add the eggs! Once you add the eggs to the pan, there's no more stirring! Everything cooks right where it is. This allows the edges to set up and keeps all the delicious fillings evenly distributed throughout your frittata.
Don't rush the process of setting the bottom. It might be tempting to crank the heat to get the bottom to set faster, but it's well worth resisting the urge. Taking it low and slow gives your broccolini frittata a nicely browned outside and a soft, tender middle.
FAQ: Broccolini Frittata
You will need an oven safe-pan if you plan to finish this frittata in the oven. I recommend using an enameled cast iron braiser, a non-toxic non-stick pan (no wood handles), or a well-seasoned cast iron skillet to prevent sticking and ensure even cooking.
Yes, you can make a frittata without milk. Milk adds richness and fluff to the eggs, but it is not essential. You can leave it out entirely, or use either chicken broth or the non-dairy milk of your choice. It will change the texture and richness of the final product.
Avoid overbaking. Keep a close eye on on your frittata in the final minutes of cooking and pull it out as soon as the center is set. I use the jiggle test-shake the pan gently and see if the middle still appears runny--if it does, give it a few more minutes. Ideally, you want the center to look cooked but still move a little when you shake it. Letting your frittata rest a few minutes after baking also helps the texture settle and stay soft.
Yes. To do this, cover the pan with a lid and reduce the heat to cook the eggs gently on the stovetop over low heat until they set. If you are a seasoned cook, you can also try flipping your frittata halfway through cooking. I recommend finishing in the oven for the best texture.
Don't skimp on the olive oil when you are sautéing your vegetables. I also give the walls of the pan a quick coating of nonstick spray or an extra brush of olive oil just before adding the eggs. I honestly haven't had a frittata stick to the pan yet.
Make-ahead and storage recommendations
Frittatas are easy to make ahead and store:
- This broccolini frittata can be made ahead and kept in a sealed container in the refrigerator for up to three days. It’s great for meal prep—just warm it in the microwave for 30–60 seconds or enjoy it at room temperature.
- If you prefer to serve your broccolini frittata fresh from the oven, all of your vegetables and herbs can be prepped a day ahead. Wait to whisk the eggs until just before cooking.
- Freeze your finished frittata whole or in individual slices for up to four months. Wrap tightly in plastic wrap and store in a Ziploc bag. Defrost overnight in the refrigerator and reheat gently in the oven.
More Broccolini Recipes from Parsley and Parm
Did you make this recipe?
Leave a comment and a rating below—I’d love to know how this broccolini frittata turned out for you. Your feedback helps me create simple, flavorful recipes inspired by the Mediterranean diet—veggie-forward, balanced, and healthful.
Broccolini Frittata With Turkey Bacon and Feta
Equipment
- 10-inch skillet -I use the bottom half of an enameled cast iron braiser.
Ingredients
- ⅓ pound broccolini - 1 bunch, approximate
- 1 shallot, medium
- 1 red bell pepper, medium
- 4 slices uncured turkey bacon - See notes for substitutions
- 2 ounces feta cheese
- ¼ cup fresh basil
- 8 large eggs - at room temperature
- ½ cup 2% milk - See notes for substitutions
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil - plus more as needed
Instructions
Prep your ingredients:
- Place a rack in the middle of your oven and preheat to 400°F.
- Trim the ends off the broccolini and cut the stems into ½-inch pieces. Cut the florets into bite-size pieces. Add to a microwave safe bowl with 2-3 tablespoons of water. Cover and microwave for 2 minutes. Drain the water and set aside.⅓ pound broccolini
- Finely dice the shallot and cut the bell pepper into ½-inch dice.1 shallot, medium, 1 red bell pepper, medium
- Chop the turkey bacon (I stack the pieces and cut them in half lengthwise, then cut into ½ inch pieces).4 slices uncured turkey bacon
- Crumble the feta cheese and thinly slice the basil.2 ounces feta cheese, ¼ cup fresh basil
- Crack the eggs into a bowl and add the milk, salt, and pepper. Whisk vigorously until fully combined and a bit foamy on top.8 large eggs, ½ cup 2% milk, ½ teaspoon kosher salt, Freshly ground black pepper to taste
Cook the fillings:
- Set a 10-inch skillet over medium heat and add the turkey bacon (do not preheat the pan). Cook the bacon until it is nicely browned, and add to the bowl with the broccolini. Note: if the turkey bacon starts to stick to the pan, add a splash of olive oil.
- Add 2 tablespoons of extra virgin olive oil to the pan and add the shallots and red bell pepper. Sauté for 4-5 minutes or until soft.2 tablespoons extra virgin olive oil
- Stir in the microwaved broccolini and the bacon. Spread the crumbled feta in an even layer over the top of the veggies and bacon, then add the basil. Be sure to spread them out evenly as they won’t move much after you add the eggs. At this point, I like to brush the sides of the pan with extra olive oil. This is optional, but can help prevent sticking.
- Give the eggs a final whisk and pour them into the pan, tilting the pan as needed to make sure the eggs are evenly distributed. Cook for 3-5 minutes, until the eggs are beginning to set around the rim of the pan. Run your spatula gently around the top edge of the eggs as they begin to set to encourage them to release from the pan.
Bake your frittata:
- Transfer the pan to the oven and bake for 10 minutes.
- Check the frittata by shaking or jiggling the pan gently. Ideally, the eggs should still move a bit without looking runny. If they still look runny in the center, close the oven and cook 2-5 more minutes (depending on how runny they looked) before checking again.
- Allow your broccolini frittata to rest for 5-10 minutes before cutting into 6-8 wedges and serving. Garnish with extra feta and basil.
Notes
- I highly recommend using a non-toxic nonstick pan, a well-seasoned cast iron pan, or an enameled cast iron pan with plenty of oil to prevent your frittata from sticking.
- Sundried tomatoes or shitake mushrooms can be substituted for the turkey bacon.
- If feta cheese is not your jam, try Boursin, goat cheese, shredded cheddar, or fontina.
- The milk can be replaced with chicken broth or a non-dairy milk. Your frittata may take a little longer to cook.
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Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Zani says
This was so good, I loved the broccolini and turkey bacon together in this frittata. Will definitely be making it again!
Lisa says
Thank you so much, I'm glad you enjoyed it!
Marie says
A perfect brunch dish. I loved the broccolini, turkey bacon, and feta together. It came together so easily and was a crowd pleaser at Mother's Day!