Frittatas are great. They are healthy, easy to make, and reheat reasonably well in the toaster oven.
Broccoli and Potato Frittata
adapted from McCormick
Ingredients
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)
Directions
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.
Broccoli and Potato Frittata
adapted from McCormick
Ingredients
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)
Directions
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!
YUMMMMMMMM!! :)
ReplyDeletePS - I'm jealous of your All-Clad!