A delicious frittata is my favorite dish to serve for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great.
I recently served this Broccoli and Feta Frittata it at a holiday brunch and it was a HUGE hit. Serve with a simple arugula salad for a easy, light and delicious meal.
Note: I doubled the eggs in this recipe recipe for a larger group and added a handful of peas and spinach, because I had it on hand.
Recipe Source: Love and Lemons
Broccoli and Feta Frittata
1/4 cup Unsweetened Almond Milk
2 Garlic Cloves (minced)
1/4 tsp Sea Salt (more to taste)
1/8 tsp Smoked Paprika
1 tbsp Extra Virgin Olive Oil
1 bunch Scallions, White And Light Green Parts (6, chopped)
1 Small Bunch Broccoli Or Broccolini, Stalk Diced (2 cups, florets chopped)
1 pinch Freshly Ground Black Pepper
1/2 cup Crumbled Feta Cheese
1 pinch Of Red Pepper Flakes (optional)
Preheat the oven to 400°F.
Whisk the eggs, almond milk, garlic, salt, and smoked paprika until well combined. Set aside.
Heat the oil in a cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.
Add the egg mixture and shake the pan to distribute. Sprinkle with the feta and red pepper flakes, if desired. Bake for 15 to 20 minutes or until the top is lightly golden brown and the eggs are set.
Remove from the oven, let cool, slice and serve. Season to taste.