Roasted Broccoli & Feta Frittata with Tomatoes & Basil
This roasted broccoli and feta frittata is loaded with caramelized tomatoes and fresh basil. It's a perfect breakfast or brunch recipe that's quick and easy to make. And best of all, you can customize it with whatever veggies you have!
Ingredients
- 4 cups broccoli chopped into small florets
- 1 quart cherry tomatoes halved
- 2 tablespoon olive oil
- ¼ teaspoon garlic powder
- 1 clove fresh garlic minced
- 8 large eggs
- ½ cup milk
- ½ teaspoon kosher salt plus another pinch
- 4 oz feta cheese divided
- 2 tablespoon basil leaves torn
- balsamic glaze for serving
Instructions
- Preheat oven to 425F degrees.
- Add broccoli, cherry tomatoes, olive oil, garic powder, and a hefty pinch of salt to a baking sheet and toss.
- Bake for 20 minutes then remove from oven and set aside.
- Meanwhile, whisk together eggs, milk, and ½ teaspoon salt in a large bowl.
- Once the broccoli is cooked, add the fresh minced garlic directly to the sheet pan and toss everything together so that the residual heat cooks the garlic just slightly. Now drop the oven’s heat down to 400.
- Grease a cast iron skillet or another type of baking dish and add the roasted veggies, 3 ounces of feta cheese and the basil.
- Pour the egg mixture over the top of it and bake for 20 minutes.
- Remove it from the oven and immediately sprinkle the remaining oz of feta on top. Let your frittata sit for 5 minutes.
- Slice and finish with a drizzle of balsamic glaze.
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