Skillet Potato and Broccoli Frittata

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Chef's Notes: This is the frittata I made for brunch on December 22nd. It's quick and easy and makes a good supper too! I don't have a cast iron frying pan, so I make it in a pie dish.

 Here is a link to the recipe from Chatelaine:

https://www.chatelaine.com/recipe/dinner/skillet-potato-broccoli-frittata/



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

  • PREHEAT oven 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.

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