Potato & Broccoli Frittata

April 8, 2009 7:03 PM

I haven't been especially inspired lately, or even in the mood to cook (let alone do the dishes afterwards). To make matters worse, we've pretty much depleted our stash of frozen meals.

Thank goodness for eggs. I need to make eggs for dinner more often.

Matt loved this dish. I thought it was ok. I think there was a little too much filling for the number of eggs I used, but it was tasty enough. We ate it with corn muffins.

Makes about 2-4 servings

olive oil
1/2 onion, quartered and sliced
2 cups broccoli, finely chopped (about 1 broccoli crown)
mixed cheese, shredded
2 small potatoes, boiled then sliced
4 eggs
splash chicken stock
salt, pepper

Preheat oven to 350°F.

Heat a drizzle of olive oil in a small saute pan (I used my 8" cast-iron). Add onion and broccoli and cook, stirring frequently, until softened. Season with salt and pepper. Remove from heat.

Sprinkle with cheese, then arrange potato slices on top. Whisk the eggs with a splash of chicken stock and salt and pepper. Pour slowly over the potatoes. Bake until the eggs are set, 20-25 minutes.

Potato & Broccoli Frittata