Potato Broccoli Frittata
2 TB extra virgin olive oil
1 lb red skinned baby potatoes, unpeeled, cut into 1/4 inch dice
1/2 cup chopped red onion
1/2 tsp coarse salt
1/2 tsp smoked paprika
1 broccoli stalk cut into 1 inch pieces (about 2 cups)
1/2 cup jarred piquillo peppers, drained, patted dry and chopped
4 large eggs
2 large egg whites
freshly ground pepper
1/4 cup grated pecorino romano cheese
- Heat nonstick skillet over med-low heat until hot. Add oil. When hot enough to sizzle a piece of potato, spread potatoes in the pan. Cook, turning them occasionally with a wide spatula, until they are evenly browned and crisp, 10-15 min. Add onion and cook, stirring for 3 min. Sprinkle potatoes with salt and smoked paprika.
- Precook broccoli (either boil in pot or in microwave). Drain, rinse with cold water and shake dry. Add broccoli and peppers to skillet, distributing evenly on top of potatoes.
- In a small bowl, whisk eggs, 2 TB water and a grinding of black pepper until frothy. Pour the eggs over the veggies. Sprinkle cheese on top.
- Cook over med to med-low heat, tilting the pan to allow the uncooked eggs in the center to run under the set eggs around the edges, for 5 minutes. Cover and cook until eggs are evenly set, 3-5 min more. Cut into wedges and serve.