Broccolini Frittata, plus 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!

We've been obsessed with broccolini after serving it for Christmas for the first time last year. We went ahead and roasted it, and let us tell you- we were converted. We love broccoli, don't get us wrong, but we feel like we waste the stems too often. Broccolini is easier to cook, and the stems are as tender as the tops.

This broccolini frittata is honestly full of flavor. Salty, nutty, sweet, and filling- what more can you want? It makes the solid 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 we love it.

Here is what you will need to make this Broccolini Frittata, plus 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.
• Eggs
• Half and half You can use milk instead.
• Salt and pepper For seasoning.

See the recipe card for quantities.

We 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.

Recipe notes

1. We prefer to chop half of the broccolini and leave the rest whole for a prettier presentation. We'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.
2. When preparing the broccolini, cut off the ends of the stems. Additionally, to ensure even cooking, we like to peel any tough stems with a vegetable peeler, or you can cut larger stems in half.
3. Add a little cooking oil (we like olive oil) to the pan when sautéing the broccolini if you don't have enough bacon grease.
4. The broccolini should be fork tender, but not mushy. It will continue to cook in the oven.

Substitutions and variations

We love this frittata 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 we 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.

Serve it with

1. For a hearty breakfast, try serving it with toasty bread, a savory scone or biscuit.
2. If serving for lunch, serve alongside a light salad or creamy soup.
3. 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.

Kitchen questions

Why is our frittata rubbery?

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.

Ingredients

Makes 6

• 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 tbsp olive oil
• ½ cup grated parmesan cheese, divided
• 1 tsp Kosher or fine sea salt, divided, plus more to taste
• ½ tsp fresh ground pepper, divided, plus more to taste

Equipment

• 10 or 12 inch oven safe skillet

Method

1. Preheat the oven to 400℉.

2. In a medium bowl, whisk the eggs, half and half, ½ teaspoon of salt, and ¼ of pepper until foamy. Set aside.

3. 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. 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.

5. 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.

6. 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.

7. 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.