Broccolini Frittata With Turkey Bacon and Feta
This broccolini frittata with turkey bacon and cheese is a quick, protein-packed meal that’s perfect for breakfast, lunch, or dinner. Easy to make, veggie-filled, and great for meal prep.
Servings: 6 to 8
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
Recipe 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.
Nutrition
Calories: 224.3kcal | Carbohydrates: 6.7g | Protein: 14g | Fat: 15.7g | Saturated Fat: 5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7.2g | Trans Fat: 0.1g | Cholesterol: 238.9mg | Sodium: 625.4mg | Potassium: 237.6mg | Fiber: 0.9g | Sugar: 4g | Vitamin A: 1515.4IU | Vitamin C: 49.1mg | Calcium: 150.1mg | Iron: 1.7mg
