Easy Broccolini Frittata: Savory Bacon & Parmesan Perfection
Are you one of those people who typically shies away from broccoli? Prepare to have your mind changed with this incredible broccolini frittata with bacon and parmesan. Broccolini, a delightful cousin to traditional broccoli, offers a milder, sweeter, and wonderfully tender crunch that transforms when baked. When paired with the irresistible saltiness of crispy bacon, the rich, nutty notes of Parmesan cheese, and fluffy eggs, it culminates in a truly show-stopping frittata that’s perfect for any meal of the day.
My love affair with broccolini began last year when I first roasted it for a Christmas dinner. I was instantly converted! While I appreciate regular broccoli, I often find myself wasting the tougher stems. Broccolini, on the other hand, is effortlessly simple to cook, with stems that become just as tender and delicious as the florets. Its subtle sweetness and refined texture truly elevate any dish it’s a part of, making it a versatile vegetable for both everyday meals and special occasions.
This broccolini frittata truly bursts with an incredible medley of flavors. Each bite delivers a harmonious blend of salty bacon, nutty Parmesan, the delicate sweetness of broccolini, and the richness of eggs. It’s incredibly satisfying and surprisingly filling, making it a superb choice for a leisurely brunch, a quick yet elegant light lunch, or even a delightful dinner. If you’re looking for a new way to enjoy your vegetables or simply crave a flavorful egg dish, this frittata is an absolute must-try. You’ll wonder how you ever lived without it!
What is Broccolini?
Broccolini, also known by names like Aspabroc, baby broccoli, or tenderstem broccoli, is currently experiencing a well-deserved surge in popularity. This vibrant green leafy vegetable is not just a smaller version of broccoli; it’s actually a fascinating hybrid of traditional broccoli and Chinese broccoli (gai lan). This unique lineage gives broccolini its distinct characteristics: a significantly milder and sweeter flavor profile compared to its larger counterpart, along with longer, thinner stems that are incredibly tender.
Its delicate nature makes it a true breeze to prepare. Unlike standard broccoli, where stems can often be tough and fibrous, broccolini stems are succulent and enjoyable throughout. It truly shines when roasted in the oven, where its small “trees” char beautifully, developing a slight caramelization that enhances its natural sweetness. Sautéing is another fantastic method, yielding a perfectly crisp-tender texture. While it retains a hint of its inherent mild bitterness, it’s this sophisticated flavor and elegant appearance that make broccolini a favorite among home cooks and chefs alike. It’s not just a vegetable; it’s a versatile ingredient that adds a touch of gourmet flair to any meal, transforming even the simplest dishes into something special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this unforgettable broccolini frittata with bacon and Parmesan. Each component plays a crucial role in building the layers of flavor that make this dish so delightful. Here’s what you’ll need, along with tips for selecting the best quality:
- Broccolini: The star of our show! It’s typically sold in small, neat bunches. When selecting, look for bright green florets and firm, slender stems. Avoid any bunches with yellowing or soft spots, as these indicate older produce. Two bunches (approximately 12 ounces) are usually perfect for a standard frittata.
- Bacon: Whether you prefer regular or thick-cut, crispy bacon adds an essential salty, smoky depth to the frittata. It also renders delicious fat (bacon grease) that we’ll use to cook the broccolini, infusing it with even more flavor.
- Parmesan Cheese: For the best flavor and texture, freshly grated Parmesan cheese is highly recommended. Its sharp, nutty, and slightly salty profile melts beautifully into the eggs and complements the other ingredients perfectly. Pre-grated Parmesan can sometimes be dry and less flavorful.
- Eggs: The foundation of any great frittata! Large eggs are standard for this recipe, providing the creamy base that holds all the delicious fillings together. Ensure they are fresh for optimal texture and rise.
- Half and Half: This dairy addition makes the frittata incredibly tender and rich. It helps create a light, fluffy texture that’s not rubbery. If you don’t have half and half, whole milk or a blend of heavy cream and milk can be used as a substitute.
- Salt and Pepper: Essential seasonings to enhance all the natural flavors. Kosher or fine sea salt works best, and freshly ground black pepper adds a delightful aromatic kick. Remember to season in layers throughout the cooking process.
For precise measurements, refer to the detailed recipe card located at the end of this article.
Essential Equipment
Creating the perfect frittata often comes down to having the right tools. While many kitchen items are versatile, a good oven-safe skillet is non-negotiable for this recipe. I personally cooked this broccolini frittata in a trusty 10-inch cast iron skillet. Cast iron is fantastic because it heats evenly and retains heat exceptionally well, which is crucial for getting that beautiful golden crust on the bottom before it finishes cooking in the oven. However, any 10-inch or 12-inch oven-safe skillet (like a stainless steel skillet with an oven-safe handle) will work just as effectively. Just ensure your skillet can withstand high oven temperatures without issue. Beyond the skillet, you’ll also need a medium bowl for whisking eggs, a whisk, and a spatula for gently working the eggs as they set.
How to Make a Broccolini Frittata
Crafting this savory bacon and Parmesan frittata with broccolini is a straightforward process, combining stovetop cooking with a quick finish in the oven. Follow these steps for a perfectly cooked, flavorful frittata every time. For comprehensive, step-by-step instructions and ingredient quantities, please see the full recipe card below.
1. Prepare the Eggs: In a medium bowl, thoroughly whisk together the eggs and the half and half until the mixture is light and foamy. Season lightly with salt and pepper now; you’ll adjust later.
2. Cook the Bacon: In your oven-safe skillet, cook the bacon over medium-high heat until it’s wonderfully crispy. Once done, remove the bacon and set it aside on a paper towel-lined plate to drain, but be sure to reserve the flavorful bacon grease in the skillet.
3. Sauté Broccolini: Add the prepared broccolini to the skillet with the reserved bacon grease. Sauté over medium heat, tossing occasionally, until it begins to lightly brown and soften, usually about 3 minutes. This initial sauté brings out its natural sweetness.
4. Steam Broccolini for Tenderness: To ensure the broccolini becomes perfectly tender, add a small amount of water (2-3 tablespoons) to the skillet and immediately cover it. Allow it to steam for about 5 minutes, tossing occasionally, until it’s easily pierced with a fork but still retains a slight bite.
5. Combine Bacon and Broccolini: Roughly chop the cooled crispy bacon. Return the chopped bacon to the skillet with the broccolini. Sauté briefly over medium heat for another minute, just long enough to warm the bacon and allow the flavors to meld beautifully.
6. Add Parmesan: Sprinkle about half of the grated Parmesan cheese evenly over the broccolini and bacon mixture in the skillet. This layer of cheese will create a delicious, savory base within the frittata.
7. Pour Eggs and Cook on Stovetop: Pour the whisked egg mixture evenly over the ingredients in the skillet. Reduce the heat to medium-low. Cook on the stovetop for approximately 10 minutes, using a spatula to gently pull the cooked egg away from the sides, allowing the uncooked liquid egg to flow to the bottom and cook. Continue until the edges are mostly set but the center is still a bit wobbly.
8. Bake to Perfection: Sprinkle the remaining Parmesan cheese over the partially set frittata. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the frittata is puffed, golden, and fully set in the middle. A toothpick inserted into the center should come out clean. Serve warm or at room temperature, seasoned with additional salt and pepper if desired.
Helpful Recipe Notes
- Broccolini Presentation: For a more appealing and rustic presentation, I highly recommend chopping about half of the broccolini into smaller pieces and leaving the other half whole. Add the whole broccolini florets to the skillet after you’ve poured in the eggs. As the frittata bakes, the eggs will puff up around these larger pieces, making them visible and allowing your guests to easily identify the star ingredient. This also ensures even cooking throughout.
- Broccolini Preparation Tips: Always begin by trimming off the woody ends of the broccolini stems. To guarantee perfectly tender stems and uniform cooking, consider peeling any particularly tough or thick stems with a vegetable peeler. Alternatively, if some stems are much larger than others, simply cut them in half lengthwise to match the cooking time of the thinner pieces.
- Cooking Fat: While bacon grease imparts incredible flavor, if your bacon doesn’t render enough fat, or if you prefer a lighter option, feel free to add a little extra cooking oil to the pan when sautéing the broccolini. Olive oil is a fantastic choice that complements the flavors beautifully.
- Perfect Broccolini Doneness: The goal for your broccolini is fork-tender, but never mushy. It’s crucial to remember that it will continue to cook slightly in the oven as the frittata bakes. Aim for a crisp-tender texture on the stovetop, ensuring it doesn’t overcook during the final baking stage.
- Egg Whisking: Don’t skip whisking the eggs until they are foamy. This incorporates air, which contributes to a lighter, fluffier frittata, preventing it from becoming dense or rubbery.
- Don’t Overcook: Frittatas are notorious for becoming rubbery if overcooked. Keep an eye on it in the oven; it’s done when the center is set but still looks moist, and the edges are lightly golden. It will continue to cook slightly from residual heat once removed from the oven.
Substitutions and Variations
While this broccolini frittata recipe is fantastic as is, feel free to get creative and make it truly your own! Frittatas are incredibly forgiving and adaptable. Here are some tasty ideas to inspire your culinary adventures:
- Bacon Alternatives: If bacon isn’t your preference, or you’re looking for different flavor profiles, consider other savory meats. Prosciutto adds a delicate saltiness, pancetta offers a rich, cured pork flavor, while smoked sausage or chorizo can introduce a spicier, more robust note. Diced ham is a classic frittata addition. For a plant-based option, try smoked tofu or a vegan bacon alternative, ensuring they are cooked until crispy for texture.
- Dairy Swaps: If half and half isn’t available, whole milk is a good direct substitute, resulting in a slightly lighter frittata. For an extra rich and creamy texture, you can use heavy cream, or a mixture of heavy cream and milk to find your perfect balance. Dairy-free milk alternatives like unsweetened almond milk or oat milk can also work, though the texture might be slightly less custardy.
- Broccolini Substitutions: While broccolini is undoubtedly the star, if you can’t find it, regular broccoli florets can be used instead. Just be sure to cut them into smaller, bite-sized pieces and cook them a bit longer to ensure they are tender, as regular broccoli stems can be tougher. Asparagus or spinach are also excellent green vegetable alternatives.
- Cheese Variations: Parmesan brings a wonderful nutty sharpness, but other cheeses can elevate your frittata in different ways. Grated Pecorino Romano offers a saltier, tangier kick. For an even cheesier, more decadent frittata, try incorporating shredded Gruyère or sharp white cheddar, which melt beautifully and add incredible depth of flavor. A blend of cheeses can also be delightful!
- Add More Vegetables: Feel free to toss in other quick-cooking vegetables like diced bell peppers, cherry tomatoes, sautéed mushrooms, or thinly sliced onions or leeks. Just make sure to pre-cook them slightly to release moisture and ensure they’re tender.
- Herbs and Spices: Fresh herbs like chives, parsley, or thyme can add a fragrant touch. A pinch of red pepper flakes can introduce a subtle heat, or a dash of nutmeg can enhance the savory flavors of the cheese and eggs.
What to Serve with Frittatas
A versatile dish, this broccolini frittata pairs beautifully with a variety of sides, making it suitable for any meal. Here are some ideas to complete your meal:
- For a Hearty Breakfast or Brunch: Serve your frittata alongside slices of golden, toasty bread, perfect for soaking up any lingering flavors. Alternatively, a savory scone or a flaky cheddar and sage biscuit would complement the richness of the frittata wonderfully.
- For a Light Lunch: To keep things fresh and balanced, serve a slice of frittata alongside a crisp, light salad. A simple green salad with a vinaigrette or a shaved asparagus salad would be perfect. Alternatively, a warm bowl of creamy soup, such as a roasted butternut squash soup, offers a comforting and satisfying pairing.
- To Keep It Light: If you’re looking for a simple and refreshing accompaniment, a straightforward fruit cup featuring seasonal berries, melon, or citrus segments is an excellent choice. Its natural sweetness provides a lovely contrast to the savory frittata.
Storage and Make-Ahead Tips
One of the many benefits of frittatas is how well they store, making them perfect for meal prepping or enjoying leftovers. Once your frittata has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. This makes it an ideal grab-and-go breakfast or a quick lunch throughout the week.
To reheat, you have a couple of convenient options: For individual slices, the microwave works well. Heat for 1-2 minutes, or until warmed through. If reheating a larger portion or the entire frittata, place it (covered with foil to prevent drying) in a 350℉ (175°C) oven for about 10-15 minutes, or until heated through. Frittatas can also be frozen for longer storage. Wrap individual slices tightly in plastic wrap and then in foil, and store in a freezer-safe bag for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
The most common reason for a rubbery frittata is overcooking. Eggs cook quickly, and even after you remove the frittata from the oven, the residual heat of the pan will continue to cook it as it cools. To avoid overcooking, aim for a frittata that is puffed, set in the middle, and no longer visibly jiggly but still looks moist. It’s better to undercook slightly and let carryover heat finish the job than to leave it in too long.
Absolutely! You can whisk the egg and half-and-half mixture, and even pre-cook the bacon and broccolini, the day before. Store the egg mixture separately in an airtight container in the fridge, and the cooked fillings in another. When ready to cook, combine everything in the skillet and proceed with the baking instructions. This makes morning prep a breeze!
While both are egg-based dishes, the main difference lies in the crust. A quiche is typically baked in a pie crust, offering a flaky, pastry base. A frittata, on the other hand, is crustless, making it a lighter, often gluten-free option. Frittatas also usually start on the stovetop and finish in the oven, whereas quiches are baked entirely in the oven.
Looking for Other Savory Brunch Ideas?
If you loved this broccolini frittata, you’re in for a treat! Explore some of our other popular savory recipes that are perfect for breakfast, brunch, or a light meal:
- Parmesan Chili Crisp Fried Eggs
- Pesto Baked Eggs
- Blueberry and Thyme Focaccia
- Zucchini and Ricotta Galette
🍳Did you make this recipe? We would love to hear about it! Please leave a recipe rating with a comment right below the recipe card. If you snapped a photo of your creation, don’t forget to tag us on Instagram @brunchandbatter.
📖 Recipe
Broccolini Frittata with Bacon and Parmesan
Not a fan of broccoli? This broccolini frittata with bacon and parmesan will change your mind. Broccolini is a milder, sweeter, and crunchier version of broccoli and when it’s baked with salty bacon, nutty parmesan cheese, and eggs, it makes a showstopper of a frittata!
5 from 5 votes
Pin Recipe
10 mins
25 mins
35 mins
Breakfast, Lunch, Main Course, Side Dish
American, Italian
6
449 kcal
Equipment
- 1 10 or 12 inch oven safe skillet
Ingredients
- 10 large eggs
- ½ cup half and half or milk
- 4 slices regular or thick-cut bacon
- 2 bunches (about 12 ounces) broccolini, stems trimmed and halved if thick
- 1 or 2 tablespoon olive oil
- ½ cup grated parmesan cheese, divided
- 1 tsp Kosher or fine sea salt, divided, plus more to taste
- ½ teaspoon fresh ground pepper, divided, plus more to taste
Instructions
- Preheat the oven to 400℉ (200°C).
- In a medium bowl, whisk the eggs, half and half, ½ teaspoon of salt, and ¼ of pepper until foamy. Set aside.
- Line a plate with a paper towel. Heat a 10 or 12-inch skillet over medium-high heat. Add the bacon in a single layer and cook until the bacon starts to brown on one side. Flip the bacon and continue cooking until browned and crispy, about 6-8 minutes. Remove to the towel-lined plate to drain. Once cool enough to touch, roughly chop the bacon, and set aside. Reserve the bacon grease in the skillet to cook the broccolini.
- Add the broccolini, ½ teaspoon of salt, and ¼ teaspoon of pepper to the skillet with the bacon grease (add a little olive oil if needed to make up 1-2 tbsp total fat). Cook over medium heat, turning occasionally, for about 3 minutes until lightly browned. Add 2 to 3 tablespoons of water to the skillet. Cover and cook, tossing occasionally, for about 5 minutes. The broccolini should be easily pierced with a fork, but not mushy.
- Return the chopped bacon to the skillet with the broccolini. Sauté, over medium heat for another minute just to combine the flavors and warm the bacon. Sprinkle ¼ cup of parmesan cheese evenly over the broccolini and bacon mixture.
- Add the whisked egg mixture to the skillet, pouring it evenly over the fillings. Reduce the heat to medium-low. Cook the frittata on the stove for about 10 minutes. Use a spatula to gently pull the eggs away from the sides, allowing the liquid egg to drip to the bottom and cook. Continue this process until the sides are slightly set but the center is still somewhat wobbly.
- Remove the pan from the stove. Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top of the frittata. Continue cooking it in the preheated oven, for about 15 minutes, or until the frittata is lightly browned on top and almost set in the middle. The frittata will puff up a little while baking and then slightly deflate as it cools – this is perfectly normal. Season to taste with additional salt and pepper if needed before serving. Serve warm or at room temperature.
Nutrition*
Calories: 449 kcal
Carbohydrates: 20.6g
Protein: 35.2g
Fat: 26.7g
Saturated Fat: 9.4g
Cholesterol: 647mg
Sodium: 7192mg
Potassium: 972mg
Fiber: 7.2g
Sugar: 4.8g
Calcium: 307mg
Iron: 7mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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