Broccolini Frittata with Feta
My version of broccolini frittata is made with baby broccoli, sun-dried tomatoes, eggs, and feta cheese. The sweet and salty flavors go perfectly together and make a light and fluffy frittata. You can make it for dinner or lunch in less than 30 minutes!
Servings: 6
Calories: 224kcal
Ingredients
- 10 Eggs
- ½ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil or other neutral oil like avocado
- ¼ diced yellow onion
- 8 ounces broccolini stem trimmed
- 2 Tablespoons chopped sun dried tomatoes
- 4 ounces feta cheese
Instructions
- Heat oven to 400 F. Cut any thicker pieces of broccolini in half lengthwise, if needed.
- Whisk together eggs, milk, salt and pepper until light and frothy. You can also do this in a blender.
- Heat a medium to large skillet over medium-high heat. Add the olive oil and onion. cook for 3 minutes.
- Add the broccolini and sun dried tomato. Saute until the broccolini is tender, 4 to 5 minutes.
- Pour the egg mixture of the broccolini, stir to combine. Let the eggs cook for 2 to 3 minutes, until they begin to set around the edges. Crumble the cheese over the eggs.
- Transfer the pan to the oven and bake for 12 to 15 minutes, or until the eggs are set.
- Let the frittata rest at room temperature for 5 minutes before slicing and serving.
Notes
Baking Dish Variation: Add the eggs to a baking dish and top with the sautéed vegetables. Sprinkle on the cheese. Bake frittata in the oven until the eggs are puffy. This should take about 20 minutes in a baking dish.
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