Individual Broccoli Bacon Frittatas

For an entree that feels so decadent and is so flavorful, these frittatas are surprisingly simple and quick to make. Eat them for dinner with a side salad, or as a part of your weekend brunch.


Oh, and don’t make the same mistake I did. If the eggs come right up to the very edge of the ramekin, the frittatas WILL overflow as they cook. Which is a waste of perfectly good eggs, no?

So don’t fill them all the way up to the edges. If your ramekins are too small, either find larger ramekins, or make 3 frittatas instead of 2! And just in case, put a baking sheet under the ramekins to catch any overflow.


Individual Broccoli Bacon Frittatas

Yield: Serves 2

Individual Broccoli Bacon Frittatas

To save some time and minimize the number of times my eyes tear up from cutting onions, I like to caramelize an onion or two at a time. I refrigerate the caramelized onions and use them in various recipes.


  • 3 slices bacon
  • 3/4 c bite-sized pieces of broccoli (about 1/2 a head)
  • 1/2 c caramelized onions
  • 4 eggs
  • 1/4 c milk
  • 1/2 tsp baking soda
  • 1/4 c grated gruyere


  1. Preheat the oven to 375F.
  2. In a small pan over medium heat, cook the bacon for 3-5 minutes, flipping halfway through, until the bacon is crispy. Set aside to cool.
  3. In the bacon fat that is left in the pan, cook the broccoli over medium for 6-8 minutes, or until it starts to brown and soften.
  4. Tear the cooled bacon into small bite-sized pieces. Whisk the eggs, milk and baking soda in a small bowl.
  5. Divide the onions, bacon and broccoli between 2 ramekins. Pour the eggs over the vegetables and bacon. Top with shredded cheese.
  6. Place the ramekins on a baking sheet to catch any accidental overflow. Bake at 375F for 30-35 minutes, until the eggs have set around the edges. Allow to cool for 10-15 minutes before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *