Broccoli and Potato Frittata

I have a problem with eggs that look like eggs.  I blame my AP Biology class that involved us following an egg growing into a chicken.  Don’t get me wrong, I loved the class.  It is one of the reasons I got a degree in Biology.  Unfortunately, it prevents me from eating eggs that look like eggs.  Don’t worry about me though.  I still eat plenty of eggs, they are just scrambled or cut up.  I love scrambled eggs, hashes, frittatas, quiches, egg salad, cut up hard-boiled eggs, etc.

I have another problem: I don’t like runny eggs.  (Okay, maybe that is just a preference.)  Therefore, I don’t make omelets and my scrambled eggs are not “creamy” in the traditional sense.  Instead I make frittatas, which are the perfect combination of an omelet and scrambled eggs.  Sometimes I make them for breakfast, but more commonly, I turn them into dinner.  They are delicious with a small salad dressed in a simple vinaigrette, but they work just as well with home fries or hash browns.

You can put anything in a frittata.  You just saute the vegetable, add the egg mixture, scramble it a little, pop the skillet into the oven, let it brown, flip it out and enjoy the creamy, browned goodness.  I love using yukon gold potatoes with “add vegetable here.”  I think the yukon golds add a creamy, filling, heartiness to the frittata, almost like a breakfast casserole, but oh so much better and minus the excessive grease.

So go try this for dinner and then enjoy the leftovers for breakfast or lunch (if they last that long).

Broccoli and Potato Frittata

2 tablespoons olive oil
1/2 an onion, chopped or thinly sliced
1 clove garlic, mince
2-3 yukon gold potatoes, diced
1/2 head of broccoli, chopped
5-6 large eggs
1/4 cup milk
1/3 cup of parmesan cheese
2 tablespoon minced parsley
salt and pepper

Preheat oven to 400 degrees.  In an oven-proof skillet, heat the olive oil over medium heat.  While heating the oil, dice up the potatoes then toss them into the pan.  Season with salt and pepper.  Saute the potatoes for 8-10 minutes until they start to brown.  Then add the onions, broccoli and garlic and toss together.  Continue to sautee for another 5 minutes.

In a medium bowl crack the eggs and add the milk, parmesan cheese, parsley and a little salt and pepper.  Whisk the mixture together.  Once the potatoes and broccoli are cooked through and browned, reduce the heat to medium low and add the egg mixture.  Allow the eggs to start to curdle and cook, moving them around the pan, so the vegetables and eggs are evenly mixed.  After a minute or two, move the skillet to the oven’s middle rack and cook for 15 minutes or until the center is firm and set.

Turn on your broiler and move the skillet to the top rack.  Broil the top for a minute or two.  Do not let it burn.  Remove the skillet from the oven and slide the frittata out onto a cutting board or serving dish. Do this by running a rubber spatula around the edges and then gently shaking frittata onto serving dish.  If it is being stubborn, place a plate on top of the skillet and flip the skillet so the frittata falls out.  Serve the frittata warm or at room temperature.

*Only put a skillet in the oven if it is oven-proof.  It will say so on the bottom of the skillet.  They usually have a metal handle, since plastic would melt.  Sometimes they have silicon handles.  Either way, check first, because you don’t want to burn your pan.  If you don’t have an oven-safe skilletget one you can turn it into a hash.  Just continue to scramble the eggs until they are cooked through.

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