Broccolini Cheddar Bacon Frittata (+ How to Jazz Up a Frittata in 30 Seconds)
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Here’s some Monday food for you that brilliantly doubles as Saturday night or Sunday brunch food: a broccolini cheddar bacon frittata. Frittatas are so quick, easy and fridge-staple friendly that I’m often tempted to think of them as a workhorse meal for for last-minute family dinners when the day’s gotten away from me with work and kid activity shuttling and sure, maybe a little daydreaming and what have you.
Microgreens of pretty much any variety are the dirtiest clean-eating trick in the book to garnish a wide variety of foods. We can’t get enough.
A frittata is a great way to feed a crowd
But here’s the thing: WHAT an easy way to feed a crowd. Frittatas are equally good hot or at room temperature and can be made well in advance. Much like tacos, they kinda are the party, if you’re into that sort of thing. And with a few extra ingredients and literally 30 seconds, you can really make a frittata look like the party it is.
How to make a frittata look like the party that it is
Toss on some microgreens, pine nuts and tomatoes, drizzle with balsamic glaze, and sprinkle with flaky sea salt and freshly ground pepper. That’s it! You’ll have a Pinterest-worthy, perfect bedhead frittata in no time. Which, of course, is also something really good to eat.
- 6 strips thick-cut bacon
- 1 pound broccolini, cut into large bite-sized pieces
- 8 eggs
- 1/4 cup heavy cream
- 3 ounces extra-sharp cheddar cheese, shredded
- 1 cup broccoli sprouts or other microgreens
- 1 cup cherry or grape tomatoes (preferably of mixed size and color), halved
- 2 tablespoons pine nuts
- Balsamic glaze, for drizzling
- Flaky sea salt (such as Maldon) and freshly ground black pepper
- Preheat oven to 375°F with a rack in the center.
- Chop the bacon into bite-sized pieces and place in a 12-inch nonstick frying pan set over medium-high heat. Cook, stirring frequently, until brown and crisp-tender. Remove bacon to paper towels to drain and pour off all but about two tablespoons fat from pan.
- Add broccolini to pan and stir to coat with fat. Cook uncovered for a minute or two, until bright green. Add two tablespoons water to pan and cover. Cook until water is evaporated and broccolini is just tender, a few minutes.
- Crack the eggs into a mixing bowl, pour in cream, and beat well with a fork. Pour egg mixture into pan. Sprinkle evenly with cheese. Transfer pan to oven and bake until eggs are set, about 10 minutes.
- Cool slightly and then top with broccoli sprouts, tomato pieces, pine nuts, and a drizzle of balsamic glaze. Sprinkle with salt and pepper. Cut into wedges to serve.