Recipe Swap: Broccoli and feta come together in a hearty frittata recipe | To eat
This frittata makes a great brunch dish. It helps that it’s as good as it is warm in the room, so you don’t have to rush to eat it.
This recipe is from America’s Test Kitchen’s Complete Fall and Winter Cookbook, but I wouldn’t hesitate to serve this frittata any time of the year.
As the Test Kitchen staff say in the book, a frittata has been called “a sloth’s omelet.” It’s just a little less difficult but still very tasty. The staff worked hard to come up with a foolproof recipe for a frittata that is “tender, evenly cooked, consistent” and “large and hearty enough to serve at least four people for dinner.”
Finely chopping the vegetables helps the final product hold together well. The milk gives a little protection against overcooking and a chewy egg texture. The two-step method with the stove and oven also helps ensure even cooking.
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