BROCCOLI AND FETA FRITTATA RECIPE - (3.7/5)

Broccoli and Feta Frittata Recipe - (3.7/5) image

Provided by LRay

Number Of Ingredients 9

12 large eggs
1/3 cup whole milk
Salt
1 tablespoon extra-virgin olive oil
12 ounces broccoli florets, cut into 1/2-inch pieces (4 cups)
Pinch red pepper flakes
3 tablespoons water
1/2 teaspoon grated lemon zest plus 1/2 teaspoon juice
4 ounces feta cheese, crumbled into 1/2-inch pieces (1 cup)

Steps:

This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. 2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer. 3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.