Not a fan of broccoli? This broccolini frittata with bacon and parmesan may convince you. Broccolini is a milder, sweeter, and crunchier relative of broccoli. Combined with salty bacon, nutty parmesan, and eggs, it becomes a simple but impressive frittata perfect for brunch or a light dinner.
I first served broccolini at a holiday meal and was immediately converted. I roasted it, and its tender stems and delicate tops made it one of my favorite green vegetables. Unlike broccoli, broccolini cooks evenly and wastes less of the stem, so it’s easy to prepare and delicious in frittatas.
This broccolini frittata is full of balanced flavors: salty, nutty, and slightly sweet from the broccolini. It’s filling, attractive on the table, and adaptable—ideal for feeding a crowd or enjoying as leftovers.
What is broccolini
Broccolini (also called Aspabroc, baby broccoli, or tenderstem broccoli) is a hybrid of broccoli and Chinese broccoli. It has longer, thinner stems and a sweeter, milder flavor than traditional broccoli. The texture is tender but still pleasantly crisp, and it roasts and sautés beautifully.
Ingredients
To make the broccolini frittata with bacon and parmesan you’ll need the following key ingredients.
- Broccolini – Choose bright green tops and firm stems; trim the ends.
- Bacon – Regular or thick-cut, cooked until crisp.
- Parmesan – Freshly grated for best flavor.
- Eggs – The base of the frittata.
- Half and half – Milk or a milk-cream mix works as a substitute.
- Salt and pepper – To taste and for seasoning at each stage.
See the recipe card below for exact quantities and nutritional info.
Equipment
An oven-safe 10- or 12-inch skillet works best; I used a 10-inch cast iron. Any ovenproof skillet of that size will do.
How to make a broccolini frittata
Follow the recipe card for complete, step-by-step instructions. In summary:
1 Whisk eggs with half and half until foamy. 2 Cook bacon in a skillet until crispy, reserve the fat and drain the bacon. 3 Sauté broccolini in the reserved bacon grease until lightly browned. 4 Add a splash of water and steam briefly to tenderize.
5 Stir chopped bacon into the broccolini. 6 Sprinkle half the parmesan over the vegetables. 7 Pour the egg mixture into the skillet and cook gently on the stove for about 10 minutes until the edges set. 8 Top with remaining parmesan and bake until set, about 15 minutes.
Recipe notes
- For an attractive presentation, chop half the broccolini and leave some florets whole; add whole florets after the eggs so they remain visible when the frittata puffs.
- Trim the stem ends and peel any tough outer layer on thicker stems, or slice thick stems in half for even cooking.
- If you don’t have enough bacon fat to sauté, add a tablespoon or two of olive oil.
- Cook the broccolini until fork-tender but not mushy; it will finish cooking in the oven.
Substitutions and variations
This frittata is versatile. Try these swaps to suit your pantry or preferences:
- Bacon: Substitute prosciutto, pancetta, smoked sausage, chorizo, diced ham, or a plant-based bacon alternative.
- Half and half: Use milk, or a mix of heavy cream and milk for a richer texture.
- Broccolini: If unavailable, regular broccoli is an acceptable substitute—trim and cut into small pieces.
- Parmesan: Pecorino Romano or shredded gruyère both make excellent alternatives.
What to serve with frittatas
- Serve with toasted bread, savory scones, or flaky biscuits for a satisfying breakfast.
- For lunch, pair the frittata with a light green salad or a simple soup.
- A fresh fruit cup makes a bright, refreshing side.
Storage and make-ahead tips
Cool the frittata and store in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave for 1–2 minutes or warm in a covered 350°F oven for about 10 minutes.
FAQ
A rubbery texture usually means the frittata was overcooked. Avoid high heat and take it out when it’s puffed and set in the middle with no jiggle; residual heat will finish the cooking as it cools.
Looking for other savory brunch ideas?
Try other egg-forward dishes, baked egg recipes, or simple savory tarts to round out your brunch menu.
-
Parmesan Chili Crisp Fried Eggs
-
Pesto Baked Eggs
-
Blueberry and Thyme Focaccia
-
Zucchini and Ricotta Galette
🍳 Did you make this recipe? I’d love to hear about it—leave a rating and a comment below. If you took a photo, tag @brunchandbatter on Instagram.
📖 Recipe
Broccolini Frittata with Bacon and Parmesan
Equipment
- 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
- 1–2 tablespoons olive oil (if needed)
- ½ cup grated parmesan cheese, divided
- 1 teaspoon kosher or fine sea salt, divided, plus more to taste
- ½ teaspoon freshly ground pepper, divided, plus more to taste
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, whisk the eggs, half and half, ½ teaspoon salt, and ¼ teaspoon pepper until foamy. Set aside.
- Line a plate with paper towels. Heat a 10–12 inch skillet over medium-high heat. Add bacon in a single layer and cook until browned on both sides, about 6–8 minutes. Transfer to the towel-lined plate to drain, then roughly chop. Reserve bacon grease in the skillet.
- Add broccolini, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet with the bacon grease (add 1–2 tablespoons olive oil if needed). Cook over medium heat, turning occasionally, about 3 minutes. Add 2–3 tablespoons water, cover, and cook, tossing occasionally, until fork-tender, about 5 minutes.
- Return chopped bacon to the skillet and sauté briefly. Sprinkle ¼ cup parmesan over the broccolini and bacon.
- Pour the egg mixture over the vegetables. Reduce heat to medium-low and cook on the stove for about 10 minutes, gently pulling the edges away from the pan so uncooked egg flows underneath. When the sides are mostly set, sprinkle the remaining ¼ cup parmesan on top.
- Transfer the skillet to the preheated oven and bake about 15 minutes, until lightly browned and almost set in the middle. The frittata will puff and then settle—this is normal. Season with additional salt and pepper if needed. Serve warm or at room temperature.
Nutrition*
Serving: 1 slice | Calories: 449 kcal | Carbohydrates: 20.6 g | Protein: 35.2 g | Fat: 26.7 g | Saturated Fat: 9.4 g | Cholesterol: 647 mg | Sodium: 7192 mg | Potassium: 972 mg | Fiber: 7.2 g | Sugar: 4.8 g | Calcium: 307 mg | Iron: 7 mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
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