Wednesday, July 20, 2011

Potato Broccoli Frittata

We had this for dinner last night (and for breakfast this morning). Delicious, definitely on the list to do again. From Fresh & Fast Vegetarian.

Potato Broccoli Frittata
serves 4

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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