Elizabeth offers this frittata with thanks to America's Test Kitchen's The Complete Mediterranean Cookbook, for introducing her to the recipe and for supporting her 2024 New Year's resolution for greater vitality in the kitchen.
 

Broccoli & Feta Frittata

Ingredients

• 12 large eggs

• ⅓ 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

• ½ teaspoon grated lemon zest plus 1/2 teaspoon juice

• 4 ounces feta cheese, crumbled into 1/2-inch pieces (1 cup)

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.

2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add broccoli, pepper flakes, and 1/4 teaspoon salt; cook, stirring frequently, until broccoli is crisp-tender and spotty brown, 7 to 9 minutes. Add water and lemon zest and juice; continue to cook, stirring constantly, until broccoli is just tender and no water remains in skillet, about 1 minute longer.

3. Add feta and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds. Smooth curds into even layer and cook, without stirring, for 30 seconds.

4. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.

5. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Notes
This is delicious hot or cold, for breakfast, lunch, or dinner. The lemon zest and juice really brightens the flavor - even if subtley. To ensure that the frittata stays cohesive, its wise to chop the filling ingredients small so that they could be surrounded and held in place by the eggs. The addition of milk and salt help the eggs stay tender even when cooked to a relatively high temperature; the liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and salt weakens the interactions between proteins, producing a softer curd.