This Broccolini Frittata with Feta and 'Nduja combines the mild, slightly sweet flavor of broccolini with the savory, spicy kick of 'nduja, and the tangy saltiness of feta cheese. The result is a delicious, protein-packed meal that's perfect for any time of day.
In a 12-inch cast iron or oven safe skillet, add a drizzle of olive oil and the peeled and halved garlic cloves. Turn the heat to medium-high.
When the garlic sizzles, add the broccolini to the pan and cook for about 5 minutes.
Remove from the heat, discard the garlic and finely chop the broccolini.
In a large bowl, whisk the eggs with the milk, Parmesan cheese, ¼ teaspoon of salt, and freshly ground black pepper to taste.
Pour the egg mixture into the same skillet and cook on medium heat for about 5 minutes, until the edges starts to brown and the bottom is set.
Move the skillet into the preheated oven and bake for 15-20 minutes, until the top is golden brown and the eggs are fully cooked.
Remove from the oven and immediately add pieces of 'nduja on top so it melts with the heat. Let the frittata cool for a few minutes, then top with the crumbled feta cheese and serve.
Notes
Store the frittata in the refrigerator for up to 3 days.
If you need to store the frittata for a longer period, you can freeze it for up to 2 months. To freeze, wrap the frittata tightly with plastic wrap and then with aluminum foil to prevent freezer burn.