Broccoli and Feta Frittata

Name: Broccoli and Feta Frittata
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; 1/3 cup, whole milk; , Salt; 1 tablespoon, extra-virgin olive oil; 12 ounces, broccoli florets, cut into 1/2-inch pieces (4 cups); Pinch , red pepper flakes; 3 tablespoons, water; 1/2 teaspoon, grated lemon zest plus 1/2 teaspoon juice; 4 ounces, feta cheese, crumbled into 1/2-inch pieces (1 cup)

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Appears in Cook's Illustrated November/December 2016, America's Test Kitchen TV

Loading up a frittata with meat, vegetables, and cheese can yield a simple, satisfying meal—or a rubbery egg disk with a wet, runny core.

SERVES4 to 6

TIME40 minutes

has video

WHY THIS RECIPE WORKS

We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surr...

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