Broccoli, Bacon and Feta frittata is today’s recipe!
One of my most favourite weekend activities is meal prep for the week ahead, specifically for work lunches. Ever since I was gainfully employed when younger I found that taking lunch to work was a more satisfying way of having a break from the tasks at hand (and less time consuming if you only have a short break). I don’t however, want to make the same thing over and over cause, quite frankly – how boring! I do like something reasonably healthy and that keeps well in the freezer.
The combination of crunchy broccoli, freshly cooked bacon and salty feta makes for a glorius frittata!
There are heaps of different combinations of these egg muffin frittatas and the tick a lot of boxes. For this particular recipe, I wanted an extra dose of greens and as much as you are eating well with the broccoli you also get the balance of the bacon to ensure you are not staring longingly at other your colleagues meals instead of at your own.
It doesn’t take long to cook the bacon and broccoli which I recommend before putting them in the muffin cups as you want a little bit of crunch, but you don’t want to feel like you are biting into bland under cooked ingredients.
Broccoli Bacon Feta Frittata Recipe
Broccolli Bacon Feta Frittata
- 6 fresh eggs free range
- 1 small head broccoli
- 1/2 block greek style fetta cheese (approx 150 grams)
- 1/4 cup almond milk
- 1 tbsp chilli flakes
- 1 tsp salt to season
- 1 tsp pepper to season
- 1/3 cup grated cheese
Broccoli Bacon Feta Frittata
- Preheat oven to bake at 180 degrees
- Spray the muffin tin with oil
- In a pouring jug, crack the eggs, add the milk, stir, then add the salt, pepper and chilli flakes
- Cut the bacon into thin long strips and cook in the microwave for 2 minutes
- Cut the broccoli into small pieces and place in a heat proof bowl, pour bowling water over and let stand for 2 minutes
- Drain the water from the broccoli using a sieve
- Start filling the muffin cups with the non-egg ingredients – bacon (wrapped around the sides of the muffin tin) feta cubes and broccoli
- Pour the egg mix into each cup, with an even division across the 6
- Bake in the oven for 20 minutes
- I recommend the above method of filling the muffin tins with the ingredients as this way the stuff stays in there and not as I did when I first started making these, all around the top flat part of the muffin tray.
- You literally pour the egg mix over the ingredients and the bulky bits are already in there so it is a reasonably straight forward ‘neat’ method to employ.
- Serve with mustard and spinach If you were making a dinner out of time, I would recommend adding brown rice to the plate, so you get a variety of textures and don’t feel that it is too small a portion size.
Initially I published this recipe in February 2018. I did come back in February 2019, to edit it! It appears I write a lot more these days that I did back then, haha!
Have a great time in your kitchen!