Vegetarian · Everyday cooking

Broccoli & Feta Egg Bake

A sliceable broccoli frittata with feta, Greek yogurt and parsley.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 35 min
Total: 50 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Eggbeaten400 g
Broccolismall florets and finely sliced stems500 g
Fetacrumbled120 g
Greek yogurtPlain, whole milk120 g
Onionfinely diced60 g
Olive oilSalad or cooking oil15 g
WaterDrinking water80 g
Parsleychopped15 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 375°F (190°C). Heat the oil in an ovenproof skillet and soften the onion for 4 minutes.
Add the broccoli and water. Cover for 4–5 minutes, then uncover and cook until the water has evaporated.
Whisk the eggs with the yogurt, parsley, salt and pepper. Fold in the feta and pour over the broccoli, distributing the vegetables evenly.
Bake for 22–28 minutes, until the middle is set and reaches 160°F (71°C). Cover loosely if the edges brown before the center sets.
Rest for 5 minutes before dividing into 4 servings. Use a lined baking dish if your skillet is not oven-safe.

Kitchen notes

Choose feta with vegetarian rennet. Leftover moisture from the broccoli can make the egg bake watery.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 13.2 g
Fiber: 3.7 g
Carbs − fiber: 9.5 g
Protein: 23.4 g
Fat: 21.7 g
Energy: 335 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Broccoli & Feta Egg Bake

For 4 servings

Vegetables

BroccoliRaw500 g
OnionRaw60 g

Eggs & dairy

EggRaw, whole, without shell400 g
FetaRegular120 g
Greek yogurtPlain, whole milk120 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh15 g
SaltTable salt2 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/broccoli-feta-egg-bake/

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