How to Make a Veggie-Packed Broccoli and Feta Frittata

Share it with your friends Like

Thanks! Share it with your friends!


Test cook Keith Dresser makes Bridget a foolproof Broccoli and Feta Frittata.

Get the recipe for Broccoli and Feta Frittata:
Buy our winning nonstick skillet:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:


Jacquelynn Booth says:

It’s summer. It’s too hot to use the oven.

Holly M says:

Love these recipes. Thanks

zoeypf says:


Zig Zag 77777 says:

Bridget – I swear I heard you sound like Martha Stewart!
Fret not, she couldn’t hold a candle to you!!! 👩‍🍳

Sidney Mathious says:

I have not eaten that dish before, but it does look great and must be so tasty as well. If I had some broccoli at home and the other ingredients I would make it just to see how it taste.

Mark Slima says:

Looks delicious. Is it possible to make this, eat some then freeze the rest? Could it then be re-heated to be decently edible and flavorful?

vidaurreta says:

Looks delicious and firm and I can’t wait to put it in my mouth…oh and the frittata seems nice.

David Midgarden says:

Maybe Blanche the broccoli first?

Charles Wright says:

I've made this recipe 4-5 times, and the bottom is usually too brown. Fortunately, the overcooked part forms a skin that I can easily cut away. But still, seems like a waste (and extra work)

MarcusT says:

Do these people know the difference between a frittata, omelette and quiche? Doesn't seem so

Melissa McCool says:

Looks good but my husband doesn't like broccoli.

Jacquelynn Booth says:

How about adding sautéed finely chopped onion ?

FngT V says:

what kind of pan is that? looked like the handle would've melted.

jjoyous jay says:

This is going to be Sunday brunch with sun-dried 🍅 & herbed 🌿 feta, finely chopped spinach & mushrooms… Yummy! 😋😍

Children's Entertainment says:

♪♫ yum yum nom nom nom nom nom!♪♫

Gordon Miller says:

How can you do this without a non-stick pan? I don't spend money on items that won't last a life time and are made with less toxic materials, like cast iron and stainless steel. Thanks for the tips. I will have to try that milk and salt one soon.

sharon h says:

nice video. have to buy recipe.

Alan von Au***** says:

Perfectly executed frittata 👍👏❤️! Why make quiche when you can skip the pie shell altogether (less work) and make frittata instead 😊? The possibilities for frittate go as far as your creativity allows.

Tosh T says:

Excellent recipe. 👍 Potatoes are a traditional frittata ingredient in Italy but I didn't get hooked until I visited Spain. Lots of tapas bars serve tortilla de patatas – egg, potato, sometimes onion. By the slice, some wet, some dry; simple and delicious. Now whenever I have leftover French fries I always have them the next day in a frittata. Mmm, mmm.

Avalon449 says:

Bottom looked overcooked…….

Write a comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.