Skillet broccoli and potato frittata

267

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Skillet broccoli and potato frittata

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.

 

Cheese grating tips

Nutrition (per serving)

  • Calories
  • 368,
  • Protein
  • 22 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 25 g,
  • Fibre
  • 3 g,
  • Sodium
  • 615 mg.
  • Excellent source of
  • vitamin C