Description
This Broccolini Frittata with Bacon and Parmesan is a delicious, nutrient-packed dish perfect for breakfast, brunch, or a light dinner. Featuring tender broccolini blanched to retain its vibrant color, crispy bacon, savory sautéed onions, and a rich egg mixture enhanced with Greek yogurt and Dijon mustard, this frittata is baked to a perfect creamy texture. Topped with crumbled feta, fresh lemon zest, chives, and tarragon, it offers a delightful balance of flavors and freshness.
Ingredients
Scale
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 & Herbs
- 1 pound broccolini, trimmed
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
Other Ingredients
- 2 slices bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled feta cheese
Instructions
- Blanch Broccolini: Bring a large pot of water to a rolling boil and add 1 teaspoon of salt. Add the trimmed broccolini and cook for exactly 2 minutes. Immediately transfer the broccolini to an ice-water bath to halt cooking and preserve its vibrant green color. After a few minutes, drain and pat dry, then chop into 1-inch pieces.
- Cook Bacon: While the broccolini cools, heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
- Prepare Egg Mixture: In a large mixing bowl, whisk together eggs, whole milk, Greek yogurt, Dijon mustard, nutmeg, kosher salt, and black pepper until the mixture is smooth and well combined. The Dijon mustard and Greek yogurt enrich the texture and prevent separation.
- Sauté Onions and Garlic: Using the same skillet with bacon fat (add olive oil if needed), warm over medium heat. Add sliced onions and sauté until softened, about 5 minutes. Mix in minced garlic and smoked paprika, cooking for an additional minute until fragrant and golden.
- Combine Ingredients in Skillet: Add chopped blanched broccolini and cooked bacon to the skillet, stirring to warm the mixture through for about 2 minutes. Lower heat to low, then pour the egg mixture over the vegetables in the skillet, tilting to distribute evenly. Stir gently for about 30 seconds to incorporate everything. Sprinkle crumbled feta cheese, lemon zest, chopped chives, and tarragon evenly on top.
- Bake the Frittata: Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 12 to 15 minutes until edges are set but the center still jiggles slightly when nudged. Avoid overbaking to maintain a creamy texture and prevent dryness.
- Rest and Serve: Remove the frittata from the oven and let it rest in the skillet for 5 minutes to allow carryover cooking and easier slicing. Run a flexible spatula around the edges, slide the frittata onto a cutting board, and cut into wedges. Garnish with extra fresh chives if desired. Serve warm or at room temperature.
Notes
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- Blanching broccolini briefly preserves its bright color and tender texture.
- Greek yogurt adds creaminess and richness without heaviness.
- Don’t overbake to maintain a soft, creamy center; the frittata will continue to cook while resting.
- Feta cheese can be substituted with Parmesan or goat cheese according to preference.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
