Skillet Broccoli And Potato Frittata
418
- Prep Time15 min
- Total Time40 min
- Makes4 servings
Photo, Erik Putz.
Eggs for dinner? Why not! This potato and broccoli frittata is packed with veggies and makes for a filling (and easy to make) weeknight meal.
Ingredients
6 baby potatoes, quartered
1 small crown of broccoli, cut into small florets (3 cups)
1 1/2 tbsp olive oil, divided
1 small onion, chopped (3/4 cup)
1 small garlic clove, minced
8 eggs
1 cup grated white cheddar, divided
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper flakes
Instructions
POSITION rack in centre of oven, then preheat to 400F. Bring a saucepan of water to a boil. Add potatoes and cook until tender, 6 to 8 min. Scoop out and add broccoli to boiling water and cook for 2 min. Rinse broccoli under cold running water and pat dry with kitchen towels.
HEAT oil in a 10-in. cast iron frying pan over medium-high. (If you don't have a cast iron pan, use an oven-safe frying pan.) Add onion, garlic and potatoes and cook, stirring often, until potatoes are brown around the edges, 2 to 3 min. Add broccoli and cook for 2 min.
WHISK eggs, 1/2 cup of the cheese, salt, pepper and pepper flakes in a large bowl. Pour into pan and evenly distribute vegetables.
SPRINKLE with remaining 1/2 cup cheese. Bake until frittata is golden around the edges and set when jiggled, 12 to 15 min. Serve with a salad.
Nutrition (per serving)
Calories 368, Protein 22g, Carbohydrates 14g, Fat 25g, Fibre 3g, Sodium 615mg.
Excellent source of vitamin C.
Get more of our best frittata recipes.
Get more of our best broccoli recipes.
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