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Broccolini Frittata with Bacon and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 58 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Broccolini Frittata with Bacon and Parmesan is a flavorful, protein-packed breakfast or brunch dish combining tender broccolini, crispy bacon, and creamy cheese. The frittata is made with a blend of eggs, Greek yogurt, and Dijon mustard for a velvety texture, then baked to perfection with aromatic herbs and lemon zest for a fresh, vibrant finish.

Ingredients

Egg Mixture

  • 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

Vegetables and Meat

  • 1 pound broccolini, trimmed
  • 2 slices bacon, chopped
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced

Other Ingredients

  • 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

  1. Blanch Broccolini: Bring a large pot of water to a rolling boil and add 1 teaspoon kosher salt. Add the trimmed broccolini and cook for exactly 2 minutes to soften while retaining vibrant color. Immediately transfer broccolini to an ice-water bath to stop cooking, then drain and pat dry. Chop into 1-inch pieces.
  2. Cook Bacon: In an oven-safe skillet over medium heat, add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon and place on paper towels to drain excess fat. Reserve bacon fat in skillet.
  3. Prepare Egg Mixture: In a large bowl, whisk together eggs, whole milk, Greek yogurt, Dijon mustard, nutmeg, kosher salt, and black pepper until smooth and well combined for a creamy texture.
  4. Sauté Aromatics: Using the skillet with bacon fat (add olive oil if needed), warm over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in minced garlic and smoked paprika; cook for an additional minute until fragrant and golden.
  5. Combine Vegetables and Bacon: Add the blanched, chopped broccolini and cooked bacon to the skillet. Stir to mix and warm for 2 minutes. Reduce heat to low.
  6. Add Egg Mixture and Cheese: Pour the egg mixture evenly over the vegetable mixture in the skillet, tilting to distribute. Stir gently for about 30 seconds to incorporate. Sprinkle crumbled feta cheese, lemon zest, chopped chives, and tarragon evenly over the top.
  7. Bake the Frittata: Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 12 to 15 minutes until the edges are set but the center still slightly jiggles. Avoid overbaking to keep edges moist.
  8. Rest and Serve: Remove from oven and let the frittata rest in the skillet for 5 minutes to finish cooking and firm up. Run a spatula around edges, slide onto a cutting board, slice into wedges, garnish with extra chives if desired, and serve warm or at room temperature.

Notes

  • Blanching the broccolini ensures it stays bright green and tender without overcooking in the oven.
  • Using Greek yogurt and Dijon mustard in the egg mix adds richness and prevents the eggs from separating.
  • An oven-safe skillet is essential to transfer the frittata directly from stovetop to oven.
  • Resting the frittata before slicing helps it hold shape and makes for cleaner cuts.
  • Feta cheese provides a tangy contrast; you can substitute Parmesan or goat cheese if preferred.

Find it online: https://slsrecipes.com/broccolini-frittata-with-bacon-and-parmesan-recipe/