Broccoli and Feta Frittata | America's Test Kitchen
Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.
Keywords
- Eggs
- ATK Staff Pick
- Breakfast & Brunch
- Cheese
- Vegetables
- Main Courses
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 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)
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