Not a fan of broccoli? This broccolini frittata with bacon and parmesan will change your mind. Broccolini is a milder, sweeter, and crunchier version of broccoli and when it's baked with salty bacon, nutty parmesan cheese, and eggs, it makes a showstopper of a frittata!
I've been obsessed with broccolini after serving it for Christmas for the first time last year. I went ahead and roasted it, and let me tell you- I was converted. I love broccoli, don't get me wrong, but I feel like I waste the stems too often. Broccolini is easier to cook, and the stems are just as tender as the tops.
This broccolini frittata is honestly bursting with flavor. Salty, nutty, sweet, and filling- what more can you want? It makes the perfect brunch dish or light meal.
What is broccolini
Broccolini (Aspabroc, baby broccoli, or tenderstem broccoli) is having a moment right now, and for good reason. It's a green leafy vegetable that is a hybrid of broccoli and Chinese broccoli. It's milder and sweeter than broccoli, with longer, thinner stems, making it a breeze to prepare.
Broccolini is excellent roasted (those little "trees" char so nicely in the oven) or sautéed, lending to the best texture. It's still mildly bitter, but let's face it- it's fancy, and that's why I love it.
Here is what you will need to make this broccolini frittata with bacon and parmesan.
- Broccolini- Sold in small bunches. Look for bright green tops and firm stems without any yellowing.
- Bacon- Regular or thick cut.
- Parmesan- Freshly grated parmesan is best.
- Half and half- You can use milk instead.
- Salt and pepper- For seasoning.
See the recipe card for quantities.
I cooked this frittata in a 10-inch cast iron skillet, but any 10 or 12-inch oven-safe skillet will work.
How to make a broccolini frittata
See the recipe card for full instructions on this savory bacon and parmesan frittata with broccolini.
1- Whisk together the eggs and the half and half until foamy. 2-In a skillet over medium-high heat cook the bacon until crispy (reserve the bacon grease). Remove and set aside. 3- Add the broccolini and begin to sauté until lightly browned. 4- Add a little water and continue to cook by steaming it.
5- Chop the bacon and add to the skillet with the broccolini. Sauté briefly until combined. 6-Add half the parmesan cheese over the broccolini mixture. 7-Add the eggs and cook over medium-low for about 10 minutes. 8- Add the remaining parmesan and bake in the oven for 15 minutes until set.
- I prefer to chop half of the broccolini and leave the rest whole for a prettier presentation. I'll add the whole broccolini florets after adding the eggs. The eggs will puff up around them, so your guests can easily see what's inside.
- When preparing the broccolini, cut off the ends of the stems. Additionally, to ensure even cooking, I like to peel any tough stems with a vegetable peeler, or you can just cut larger stems in half.
- Add a little cooking oil (I like olive oil) to the pan when sautéing the broccolini if you don't have enough bacon grease.
- The broccolini should be fork tender, but not mushy. It will continue to cook in the oven.
Substitutions and variations
I love this frittata just the way it is but feel free to make it your own. Try some of these tasty ideas.
- Bacon- In place of the bacon, look for other salty meats, such as prosciutto, pancetta, smoked sausage, chorizo, diced ham, or try a plant-based alternative.
- Half and half- If you don't have half and half, you can use milk or a mixture of heavy cream and milk.
- Broccolini- I mean it is the star of the show, but if you can't find it, then you can sub in regular broccoli.
- Parmesan- You could swap in grated Pecorino Romano cheese. For an even cheesier, decadent frittata, try some shredded gruyere.
What to serve with frittatas
- For a hearty breakfast, try serving it with toasty bread, a savory scone, or biscuit.
- If serving for lunch, serve alongside a light salad or creamy soup.
- Add a simple fruit cup on the side to keep it light.
Storage and make ahead tips
After your frittata has cooled, store it in an air-tight container in the fridge for up to 4 days. Frittatas can be reheated in the microwave for 1-2 minutes or in a 350℉ oven (covered) for about 10 minutes.
The most likely reason for a rubbery frittata is because it was overcooked. To avoid overcooking, remember the residual heat of the pan will continue to cook it as it cools. A frittata is ready when it's puffed, set in the middle, and no longer jiggly.
Looking for other savory brunch ideas?
Try some of these popular recipes.
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Broccolini Frittata with Bacon and Parmesan
- 1 10 or 12 inch oven safe skillet
- 10 large eggs
- ½ cup half and half or milk
- 4 slices regular or thick-cut bacon
- 2 bunches (about 12 ounces) broccolini, stems trimmed and halved if thick
- 1 or 2 tablespoon olive oil
- ½ cup grated parmesan cheese, divided
- 1 tsp Kosher or fine sea salt, divided, plus more to taste
- ½ teaspoon fresh ground pepper, divided, plus more to taste
- Preheat the oven to 400℉.
- In a medium bowl, whisk the eggs, half and half, ½ teaspoon of salt, and ¼ of pepper until foamy. Set aside.10 large eggs, ½ cup half and half or milk, 1 teaspoon Kosher or fine sea salt, divided, plus more to taste, ½ teaspoon fresh ground pepper, divided, plus more to taste
- Line a plate with a paper towel. Heat a 10 or 12-inch skillet over medium-high heat. Add the bacon in a single layer and cook until the bacon starts to brown on one side. Flip the bacon and continue cooking until browned, 6-8 minutes. Remove to the towel-lined plate to drain. Once cool enough to touch, roughly chop the bacon, and set aside. Reserve the bacon grease to cook the broccolini.4 slices regular or thick-cut bacon
- Add the broccolini, ½ teaspoon of salt, and ¼ teaspoon of pepper to the skillet with the bacon grease (add a little olive oil if needed). Cook over medium heat, turning occasionally, for about 3 minutes. Add 2 to 3 tablespoons of water to the skillet. Cover and cook, tossing occasionally, for about 5 minutes. The broccolini should be easily pierced with a fork, but not mushy.2 bunches (about 12 ounces) broccolini, stems trimmed and halved if thick, 1 or 2 tablespoon olive oil
- Return the bacon to the skillet with the broccolini. Sauté, over medium heat for another minute just to combine the flavors. Sprinkle ¼ cup of parmesan cheese over the broccolini and bacon.½ cup grated parmesan cheese, divided
- Add the egg mixture to the skillet. Reduce the heat to medium-low. Cook the frittata on the stove for about 10 minutes. Use a spatula to pull the eggs away from the sides, allowing the liquid to drip to the bottom. Once the sides are slightly set, add the remaining ¼ cup of parmesan to the top.
- Remove the pan from the stove, and continue cooking it in the oven, for about 15 minutes. The frittata will be ready when it is lightly browned and almost set in the middle. The frittata will puff up a little and deflate- this is normal. Season to taste with additional salt and pepper if needed. Serve warm or at room temperature.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.