Why This Recipe Works

We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surrounded and held in place by the eggs. To help the eggs stay tender even when cooked to a relatively high temperature, we added milk and salt. 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. Finally, for eggs that were cooked fully and evenly, we started the frittata on the stovetop, stirring until a spatula left a trail in the curds, and then transferred the skillet to the oven to gently finish.

Before You Begin

This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal.

Instructions

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.

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.

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. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.