Of course this frittata would be fitting for any weekend brunch, but I think it’s especially festive for Christmas. There’s some green, some red (a tiny bit), and more green… because the more veggies you can eat early in the day means the more cocktails and cookies you can enjoy later on. At least that’s my logic – I’m all about the veggie/cookie/life balance.
My veggie frittata ingredients
Here’s what’s in it! The recipe itself is pretty straightforward because I don’t like to do a ton of chopping prep work first thing in the morning.
- Scallions add delicious, balanced onion flavor.
- Broccoli brings hearty veggie power.
- Feta gives it tangy, punchy flavor.
- And last but not least, smoked paprika and red pepper flakes add smoky spice and a little red holiday spirit.
I love to use broccolini here because its stems are really tender. If you can’t find broccolini, you can use regular broccoli, but be sure to chop the tender parts of the stem into smaller pieces than the florets so that everything cooks through at the same time.
This frittata serves about 3 people on its own, but if you’re making brunch for a crowd, it would be great alongside this baked french toast recipe!
- 6 large eggs
- ¼ cup unsweetened almond milk
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, more to taste
- ⅛ teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- 1 bunch (6) scallions, white and light green parts, chopped
- 1 small bunch broccoli or broccolini, stalk diced, florets chopped (2 cups)
- Freshly ground black pepper
- ½ cup crumbled feta cheese
- Pinch of red pepper flakes, optional
- Preheat the oven to 400°F.
- Whisk the eggs, almond milk, garlic, salt, and smoked paprika until well combined. Set aside.
- Heat the oil in a cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.
- Add the egg mixture and shake the pan to distribute. Sprinkle with the feta and red pepper flakes, if desired. Bake for 15 to 20 minutes or until the top is lightly golden brown and the eggs are set.
- Remove from the oven, let cool, slice and serve. Season to taste.