Cooking, Main Dishes

Frittata with Broccoli and Potatoes

By: Josh Jacobson

v 2 large potatoes, peeled and finely diced
v 2 tablespoons vegetable oil
v 1 head chopped broccoli (fresh or frozen)
v 6 scallions cut diagonally into ¼ inch slices
v 10 whole eggs
v ¼ cup grated Parmesan
v ¼ cup good quality cheese, such as Swiss, Fontina, Mozzarella
v 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
v ½ teaspoon salt
v ¼ teaspoon freshly ground black pepper

1. In a large, covered oven-proof skillet (preferably nonstick), cook the potatoes in the oil over medium heat, stirring them once or twice, for about 10 minutes, or until they are tender and lightly browned. Next add sliced sausage.
2. Add the broccoli and scallions, cover the skillet, and cook the mixture for another 5 minutes (the broccoli should be tender crisp)
3. Preheat the oven to 350 degrees.
4. Meanwhile, in a medium bowl, beat the eggs with Parmesan, parsley, salt, and pepper. Pour this over the vegetable mixture, and cook the frittata for about 5 minutes, pushing the ingredients occasionally with a spatula to allow any uncooked egg to make contact with the skillet. Place the skillet in the preheated oven for 5 minutes or until the eggs are set on top.

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