Broccoli Feta Frittata – in pursuit of more

This meal is one of my go-to’s when eggs are on my dietary radar. If you follow me on Instagram, you might notice I share loads of meals that are rich in fresh vegetables, whole grains and beans and the occasional addition of dairy products. I don’t eat eggs often, as I find my body rarely craves them. I tend not to eat things I don’t want to eat, and so I sometimes go months without eating eggs at all, until I get a craving that needs a delicious answer. This recipe never disappoints and is (like most of my recipes) quite adaptable.

Feel free to add in extra greens like a handful of kale or add in extras from a fridge clean-out; frittatas are a little like soup in that they are very useful for using up bits and bobs from the fridge – a half onion here, a few green onions there, any extra small pieces of hard cheeses that just need a home. Use butter, ghee or oil to cook the onions and experiment once you try this basic method! I love adding slices of tomato and onion slices to the top.

1-2 tbsp oil or ghee
1 large red or white onion, or 2 medium red or white onions
2 broccoli crowns (about 4 cups, somewhat finely chopped)
8 eggs
1.5-2 cups crumbled feta
1 cup milk
1/2 cup grated hard cheese of choice for the top (optional)
1 cup halved cherry tomatoes for the top
Red onion slices for the top
Parsley or cilantro leaves for the garnish

Heat the oven to 375 degrees. Heat a large sauté pan or braiser pan (I really like my Lodge Cast Iron frying pan to make frittatas, you want a stove top pan that can also go directly into the oven after cooking on the stove). Add the oil and heat on medium. Add the chopped onion and salt and cook, stirring, for 5-6 minutes until just fragrant and starting to soften. Add the chopped broccoli and cook for 4-5 minutes until bright green.

While the broccoli is cooking, crack the eggs into a large bowl and whisk until the yolks are all cracked and well-blended. Add the milk and whisk briefly until combined. Crumble the feta and add to the bowl.

Once the broccoli is ready, keep the heat on medium-high and add the egg mixture to the pan, stirring just before to re-incorporate the mixture. Working quickly, distribute the cheese and broccoli amongst the egg mixture and try to make it even in the pan. The sides of the egg mixture around the edges of the pan will start to firm up, which is good. After re-distributing for a few seconds, add the red onion rings, tomatoes, and optional extra cheese to the top of the mixture. Turn the heat to medium and cook the frittata uncovered on the stove top for 8-10 minutes, until the mixture starts to firm up into the middle. Leave it completely uninterrupted while it cooks.

Add the partially cooked frittata to the oven and cook a further 35-45 minutes, or until the edges are browning. Remove from the oven and allow to cool for 10-15 minutes before devouring. Sprinkle with fresh herbs just before serving.

Enjoy for dinner, lunch or brunch with a side salad, or as an easy to pack and eat lunch on the go. I often make this and enjoy it through the week for lunch. It’s filling and eats really well cold! I suggest pairing this recipe with a yummy sauce too if you want a meal that’s a little ‘extra’, I might try this delicious Cashew Chipotle Sauce, or even a little Kale Pesto.

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