Not a fan of broccoli? This broccolini frittata with bacon and Parmesan might change your mind. Broccolini is a milder, sweeter, and more delicate cousin of broccoli. Paired with salty bacon, nutty Parmesan, and fluffy eggs, it becomes a simple but impressive frittata perfect for brunch, lunch, or a light dinner.
I discovered how much I love broccolini after I roasted it for the holidays. Roasting brings out its sweetness and gives the little florets a lovely char. Unlike regular broccoli, broccolini has tender stems that cook evenly with the tops, so there’s no wasted vegetable and less prep fuss.
This broccolini frittata is full of flavor—salty, nutty, and satisfying. It’s a great dish to make ahead and reheat, and it works equally well as a centerpiece for a leisurely weekend brunch or as a quick weeknight meal.
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, smaller florets, and a sweeter, milder flavor than traditional broccoli. Because of its texture and shape, broccolini roasts and sautés beautifully, developing caramelized edges while remaining tender inside.
Ingredients
These are the ingredients you’ll need to make the broccolini frittata with bacon and Parmesan.
- Broccolini – Choose bright green bunches with firm stems and no yellowing.
- Bacon – Regular or thick-cut, cooked until crisp.
- Parmesan – Freshly grated for best flavor.
- Eggs – The base of the frittata; they create a light, custardy texture.
- Half and half – Or use milk if you prefer.
- Salt and pepper – To taste.
Refer to the recipe card below for exact quantities and nutrition details.
Equipment
A 10- or 12-inch oven-safe skillet is ideal; a 10-inch cast iron skillet works particularly well to achieve even browning and easy transfer to the oven.
How to make a broccolini frittata
Follow the recipe card for the complete step-by-step instructions, but here’s a concise overview:
1. Whisk eggs and half and half until slightly foamy. 2. Cook bacon in the skillet until crisp; reserve the drippings and chop the bacon once cooled. 3. Sauté broccolini in the bacon fat until lightly browned. 4. Add a splash of water, cover, and steam briefly until tender.
5. Return chopped bacon to the pan and toss with the broccolini. 6. Sprinkle half the Parmesan over the vegetables. 7. Pour the egg mixture over everything and cook gently on the stovetop until the edges set, about 10 minutes. 8. Top with remaining Parmesan and finish in a 400°F oven until the center is set, about 15 minutes.
📝 Recipe notes
- For a pretty presentation, chop half the broccolini and leave the rest whole or halved. Arrange the whole stems on top before adding the eggs so the frittata puffs around them.
- Trim the tough ends of the stems. If any stems are thick, peel or halve them so everything cooks evenly.
- If you don’t have enough bacon grease, add a tablespoon of olive oil when sautéing the broccolini.
- The broccolini should be fork-tender but still have texture; it will continue to cook in the oven, so avoid overcooking on the stovetop.
Substitutions and variations
This recipe is flexible—try these swaps to change the flavor or accommodate dietary needs:
- Bacon – Swap for prosciutto, pancetta, smoked sausage, chorizo, diced ham, or a plant-based bacon alternative.
- Half and half – Use milk or a blend of heavy cream and milk for a richer custard.
- Broccolini – If unavailable, regular broccoli works; cut florets and stems into similar sizes for even cooking.
- Parmesan – Try Pecorino Romano for a sharper bite, or use Gruyère for a creamier, more decadent finish.
What to serve with frittatas
- Serve with crusty toast, a savory scone, or flaky biscuits for a hearty breakfast.
- For lunch, pair with a light green salad or a simple soup to keep the meal balanced.
- A small fruit cup or fresh fruit on the side brightens the plate and complements the rich flavors.
Storage and make-ahead tips
Once cooled, store the frittata in an airtight container in the refrigerator for up to four days. Reheat individual slices in the microwave for 1–2 minutes or warm a covered skillet or oven-safe dish at 350°F for about 10 minutes until heated through.
FAQ
A rubbery texture usually means the frittata was overcooked. Remove it from heat when the edges are set and the center is just slightly soft—the residual heat from the pan and oven will finish cooking it without drying it out.
Looking for other savory brunch ideas?
Here are a few tasty options to try alongside or instead of this frittata.
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Parmesan Chili Crisp Fried Eggs
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Pesto Baked Eggs
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Blueberry and Thyme Focaccia
-
Zucchini and Ricotta Galette
🍳 Did you make this recipe? I’d love to hear how it turned out—leave a rating and comment below, and if you share a photo, tag @brunchandbatter on Instagram.
📖 Recipe
Broccolini Frittata with Bacon and Parmesan
Equipment
- 1 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, 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.
- Whisk the eggs, half and half, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl until foamy. Set aside.
- Line a plate with a paper towel. Heat the skillet over medium-high heat and cook the bacon in a single layer until browned, 6–8 minutes. Transfer to the plate to drain, then roughly chop. Reserve the bacon grease in the skillet for cooking the broccolini.
- Add the broccolini, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet with the bacon grease (add olive oil if needed). Cook over medium heat, turning occasionally, for about 3 minutes. Add 2–3 tablespoons water, cover, and cook, tossing occasionally, until fork-tender, about 5 minutes.
- Return the chopped bacon to the skillet, sauté for a minute to combine, then sprinkle ¼ cup Parmesan over the mixture.
- Pour the egg mixture over the broccolini and bacon. Reduce heat to medium-low and cook on the stove for about 10 minutes, pulling the set edges toward the center to let uncooked egg flow underneath. When the sides are mostly set, sprinkle the remaining ¼ cup Parmesan on top.
- Transfer the skillet to the oven and bake about 15 minutes, until the frittata is lightly browned and almost set in the center. It will puff and then settle—that’s normal. Season with additional salt and pepper if needed. Serve warm or at room temperature.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.