Broccolini Frittata with Bacon and Parmesan
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!
Equipment
- 1 10 or 12 inch oven safe skillet
Ingredients
- 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
Instructions
- 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*
Serving: 1 slice | Calories: 449kcal | Carbohydrates: 20.6g | Protein: 35.2g | Fat: 26.7g | Saturated Fat: 9.4g | Cholesterol: 647mg | Sodium: 7192mg | Potassium: 972mg | Fiber: 7.2g | Sugar: 4.8g | Calcium: 307mg | Iron: 7mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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