Broccoli Feta Frittata
This Broccoli Feta Frittata is a simple, protein-packed breakfast or brunch recipe made with fresh broccoli, scallions, creamy feta cheese, and a touch of smoked paprika for a flavorful, healthy meal.
COOK TIME: 20 minutes
PREP TIME: 10 minutes
SERVINGS: 4
INGREDIENTS
6 large eggs
¼ cup unsweetened almond milk
2 garlic cloves, minced
¼ teaspoon sea salt
Freshly ground black pepper
6 scallions, chopped
2 cups broccoli, chopped
⅛ teaspoon smoked paprika
¼ cup crumbled feta cheese
1 tablespoon olive oil
INSTRUCTIONS
Preheat the oven to 400°F (204°C).
In a medium bowl, whisk together the eggs, almond milk, minced garlic, sea salt, and a few grinds of black pepper until well combined. Set aside.
Heat 1 tablespoon olive oil in a 10 or 12-inch oven-safe cast-iron skillet over medium heat.
Add the chopped scallions, chopped broccoli, and a pinch of salt and pepper. Cook, stirring occasionally, until the broccoli is tender but still bright green, about 5–8 minutes.
Stir in the smoked paprika until the vegetables are evenly coated.
Pour the egg mixture evenly over the vegetables in the skillet and gently shake the pan to distribute the eggs.
Sprinkle the crumbled feta cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the eggs are fully set and reach an internal temperature of 160°F (71°C).
Remove from the oven. Let the frittata cool slightly, season to taste with additional salt and freshly ground black pepper, slice, and serve warm.