Broccoli & Feta Vegetable Frittata

A very green vegetable frittata recipe that's packed with broccoli, scallions, feta, and spices. Easy to make and perfect for a weekend brunch.

Broccoli & Feta Vegetable Frittata Recipe

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.

Broccoli & Feta Vegetable Frittata Recipe ingredients

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.

Broccoli & Feta Vegetable Frittata Recipe

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.

Broccoli & Feta Vegetable Frittata

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!

Happy brunch-ing!

5.0 from 6 reviews
Broccoli & Feta Vegetable Frittata
Prep time
Cook time
Total time
A healthy vegetable frittata recipe that's packed with broccoli, scallions, feta, and spices. Perfect for weekend brunch. Vegetarian and gluten free.
Serves: 3 to 4
  • 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
  1. Preheat the oven to 400°F.
  2. Whisk the eggs, almond milk, garlic, salt, and smoked paprika until well combined. Set aside.
  3. 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.
  4. 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.
  5. Remove from the oven, let cool, slice and serve. Season to taste.



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Rate this recipe (after making it):  

  1. Michael Simmons

    Hello Jeanine and thank you for this great recipe. But I decided to experiment with ingredients. I plan to add tomatoes and another type of cheese. I will let you know about the results!

    I wish you Happy New Year and Merry Christmas!

  2. Katie

    What size skillet? Thanks!

    • Jeanine Donofrio

      Thanks for pointing that out – 10-inch, It could work with a 12-inch if you added 2 extra eggs.

  3. Cheryl

    Hi Have a wonderful holiday and all the best to you and Jack (and your Shiba Inu pups) for 2019.
    I’m serving your vegan pumpkin French toast as part of my Christmas brunch tomorrow because there might be a minor rebellion if I don’t. Couldn’t find the star rating bit so I’m giving it FIVE STARS!
    Cheers from a very hot South Africa.

  4. Gaby Dalkin

    Such a perfect healthy addition to the holiday brunch spread!

  5. Jamie from

    Sounds so amazing! Forgot about frittatas for a minute thanks for the reminder going to make one as a part of our Christmas morning brunch. Likely just substitute a bit of nutritional yeast for the feta 🙂

  6. Joey Healer

    This is the exact recipe I was looking for the perfect holiday brunch! Gonna make it tomorrow morning. I am sure everyone is gonna love it! Thanks for this awesome post!

  7. Sarah

    Absolutely delicious! I made it today for dinner and cut the recipe in half to make it a single serving, using a smaller skillet. I even had some leftover! The combination of ingredients is great, especially the use of tender broccolini and tasty feta. This is a keeper recipe!

    • Jeanine Donofrio

      Hi Sarah, I’m so glad you loved it!

  8. Kate

    Absolutely perfect. Made exactly as written in a 10-inch cast iron skillet. Will make again, next time with sharp cheddar. I took a photo, but I’m not on Instagram.

    • Jeanine Donofrio

      Ooh, I’m so glad you loved it!

  9. Caroline

    Hello! This sounds wonderful! Could I bake it in a pyrex baking dish, or does it need to be cooked in a cast iron skillet (sadly I don’t have one)? How would I need to adjust the cooking process?

    • Jeanine Donofrio

      Hi Caroline, it should work in an 8×8 baking dish. Brush the baking dish with olive oil. Cook the veggies in a separate skillet over the stove (as the instructions say), then transfer them to the baking dish. Pour in the egg mixture, shake the pan a little, top with feta and bake until the eggs are set – should be around 20 minutes. Hope that helps!!

  10. Medeya

    How could this recipe be halved? 🙂

    • Jeanine Donofrio

      You could halve all of the ingredients and cook it in a 5-6-inch mini skillet. Or make the whole recipe and save the leftovers for the next day, they reheat well!

      • Medeya

        Came out great and was super easy to make 🙂 Definitely my new favorite!!

  11. Bryan

    I definitely have to try this recipe AND the spinach frittata too! thank you1

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.