Broccoli, Spinach, & Feta Frittata
Think of a frittata as a slow-cooked omelet or crust-less quiche that can be served at room temperate. Easy-to-make and perfect for boozy brunch, this frittata is creamy, hearty, and full of veggies. I’M IN.
Equipment
ingredients
Broccoli & Spinach Filling
- 1 cup Broccoli, florets
- ½ Yellow Onion, chopped
- 1 Garlic Clove, minced
- 1 cup Spinach
- 2 tbsp Olive Oil (OO)
Frittata
- 6 Eggs
- ½ cup Half & Half
- ¼ cup Feta Cheese, crumbled
- TYL* Salt & Pepper (S&P), *to your liking
Instructions
We're on team herbivore this morning. Preheat oven to 350 degrees F. Wash broccoli and chop into florets (aka, bite-sized pieces), chop onion, and mince garlic. Add 1 tbsp. OO to skillet over med-high with broccoli and onion. Cook for 4 min., stirring frequently.When there's a whisk–There's a way. While veggies are cooking, prepare egg mixture in a medium bowl. Whisk together eggs and half & half, seasoning with S&P.A good breakfast is a start to a good day! Add spinach and minced garlic to skillet and cook for 1 min. more. Turn off heat on stovetop. Add 1 tbsp. OO to skillet and mix. Stir egg mixture into skillet with veggies and crumbled feta. Bake in oven for 15 min. (or until eggs don’t jiggle). Breakfast is served!
Notes & Tips
- If feta isn’t your thing? Feta cheese is one of those foods that people either tend to love or hate. If feta just doesn’t do it for you, try one of these instead: halloumi, queso fresco, cojita, or goat cheese.
