Broccoli and feta frittata

December 10, 2016 at 3:28 pm (breakfast, B_, Cook's Illustrated, Necessarily nonvegan, Uncategorized) ()

9The frittata is called the lazy cook’s omelet. Sounds perfect, no? I like omelets but I’m definitely lazy. I’ve tried various frittata recipes before, but neither Derek nor I ever like them. They’re always a bit too dry and rubbery. Or over-browned. Or just meh. But I’ve always thought that maybe my technique was just wrong. So I decided to give it another go, when Cook’s Illustrated came out with a new frittata series this year. And I thought it came out pretty well! Definitely better than my previous attempts.

Alma ate quite a bit of it this morning. I’m not sure if it’s because she helped me make it or because she was enjoying practicing cutting with a real knife, or if it’s because she thought it was super tasty.

Their recipe is pretty similar to previous recipes I’ve tried, with three exceptions:

  1. To avoid a rubbery texture, they suggest adding 1/4 cup of liquid per 9 eggs. Any liquid will tenderize the frittata, but they suggest milk for the best flavor. (They say that adding salt also helps the eggs stay tender, but I think all frittata recipes call for salt.)
  2. They recommend stirring but not covering the eggs during the stovetop cooking phase. It’s crucial to stir the eggs as they begin to set on the stovetop. Otherwise the bottom gets too brown before the top is set.
  3. Finally, they suggest adding a touch of acid (lemon juice or vinegar) for flavor.

The original recipe calls for 12 large eggs and a 12-inch skillet and is supposed to serve 4 to 6. I’ve been making it with 9 eggs in a 10-inch skillet. It’s enough for Derek and Alma and I for breakfast, plus we have some leftovers. Below is reduced to 3/4 of the original version, plus it has a few modifications (noted below).


  • large eggs
  • 1/4 cup whole milk
  • 3/8 tsp. fine salt (full recipe calls for 3/4 tsp., 3/4 of which is 9/16 tsp. salt)
  • teaspoons extra-virgin olive oil (full recipe called for 3 tsp., 3/4 of which is 2.25 tsp.)
  • ounces broccoli florets, cut into ½-inch pieces (3 cups)
  • Pinch of red pepper flakes
  • tablespoons water (full recipe calls for 3 tbsp., 3/4 of which is 2.25 tbsp.)
  • ½ teaspoon grated lemon zest plus ½ teaspoon juice (same as full recipe—I didn’t decrease it)
  • ounces feta cheese, crumbled into ½-inch pieces (3/4 cup)


1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/4 teaspoon salt in bowl until well combined.

2. Heat oil in 10-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/8 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer.

3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.


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