Broccolini Frittata with Goat Cheese
This easy Broccolini Frittata with Goat Cheese is a simple, one-pan recipe perfect for breakfast, brunch, or a light dinner. Made with tender broccolini, red onion, and creamy goat cheese, it comes together quickly and bakes until fluffy.
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Lately, I’ve been on a major lovefest with broccolini. It cooks quickly, roasts beautifully, and really shines in this Broccolini Frittata with Goat Cheese. I’ve even been enjoying it with a spicy twist in my broccolini with gochujang recipe, which highlights just how versatile this veggie can be.
Frittatas make a great breakfast, brunch, or lunch, and this combination is one that came together after originally enjoying it in a quiche. While I love a good quiche (I mean, who doesn’t?), the magic of a frittata is that it can be made without a crust, keeping it simple and adaptable to different diets and flavor preferences.
Broccolini Frittata Tips & Substitutions
- Make It Whole30 compatible. Skip the goat cheese or use a compatible milk alternative. The same substitutions will work if you want to make this a dairy-free broccolini frittata.
- Swap the vegetables. Roast or sauté peppers, mushrooms or spinach to add or swap in place of the onion and broccolini. Just be sure not to overdo it with too much veggie filling.
- Go bigger. This recipe is easily made in a 12-inch skillet. Simply increase the egg count from 6 to 8 and use ¼ cup of milk (or milk alternative) instead of just a few tablespoons.
Serving Suggestions
Serve slices of broccolini frittata warm or at room temperature with a fruit salad for a light brunch or lunch. Add a side of oven-roasted breakfast potatoes for an even heartier meal.
No matter how you serve this broccolini frittata, it’s sure to be an easy, yet impressive, meal any time of the day or week.
If you make this recipe, don’t forget to leave a rating and comment how you made it your own. I’m always looking for ways to provide more alternatives and options for home cooks.
Broccolini Frittata with Goat Cheese
Ingredients
- 2 tablespoons olive oil
- ½ small red onion, thinly sliced
- 1 small bunch broccolini, about 5 stalks, chopped into bite-sized pieces
- 6 eggs
- 3 tablespoons milk or milk alternative
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup goat cheese, cut into pieces
Instructions
- Preheat oven to 400 degrees F.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add red onion and cook 2 to 3 minutes until softened. Add broccolini and cook 3 to 5 minutes, until bright green and just tender.
- In a bowl, whisk together eggs, milk (or alternative), salt, and pepper.
- Pour egg mixture into the skillet. Gently stir once to distribute vegetables evenly.
- Cook 2 to 3 minutes until the edges begin to set.
- Sprinkle goat cheese over the top. Transfer skillet to oven and bake 10 to 12 minutes, until the center is set.
- Let cool 5 minutes. Transfer to a cutting board and slice for serving.
Notes
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