Thursday, February 17, 2011

Broccoli and Potato Frittata

Frittatas are great.  They are healthy, easy to make, and reheat reasonably well in the toaster oven.

Broccoli and Potato Frittata
adapted from McCormick

2 cups cubed potatoes (I used baby red)
2 cups chopped broccoli florets
1 Tablespoon olive oil
1/2 cup thinly sliced onion (I used red onion)
1 teaspoon dried oregano
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1/2 teaspoon salt (I always use kosher or sea salt)
1/4 teaspoon ground black pepper
6 eggs
1/4 cup milk (I used almond milk, any kind will do)
1/2 cup chopped or sliced tomatoes
1/4 cup grated cheese (I used sharp cheddar, any kind that melts well is fine)

Put cubed potatoes in a saucepan.  Fill with enough cold water to cover and bring to a boil over high heat.  Cook until almost tender (about 6 minutes).  Add broccoli, cook 1 minute more.  Drain.

Heat olive oil in a skillet over medium heat.  I used a 10 inch All Clad stainless steel skillet and it worked well.  The skillet must be oven safe.  Add onion, cook for 5 minutes until soft, stirring occasionally.  Add cooked potatoes and broccoli to the skillet and reduce heat to medium low.

Mix oregano, rosemary, thyme, salt and pepper in a medium bowl.  Add eggs and milk, whisk until blended.  Pour mixture over vegetables.

Cook without stirring for 7-10 minutes until edges are set and middle is still jiggly.  The edges should look something like this.  

Top with tomatoes and shredded cheese.

Pop the pan under the broiler for a few minutes until the cheese is bubbly and the middle is set.  

Allow to cool for a few minutes.  Enjoy!

1 comment:

  1. YUMMMMMMMM!! :)
    PS - I'm jealous of your All-Clad!


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