Instead of inviting my parents to dinner this weekend, we decided to do brunch. My menu included a frittata that was inspired by this recipe from Cate's blog.
I liked the idea of putting the potatoes into the frittata instead of making them as a side. I used the broccoli from the original recipe, but omitted the spinach. Instead, I added red pepper for color, and topped it with tomatoes and asiago cheese. What a great way to get a lot of veggies into one dish!
My recipe is below.
- 2 large red potatoes, washed and cut into 1/2 inch cubes
- 1 red pepper, cut into small pieces
- 1/2 sm onion, finely chopped
- 1 large head of broccoli, chopped
- 10 eggs
- 1/4 c light cream
- 3 tbsp shredded Parmesan cheese
- Salt and pepper
- 1 tomato, sliced; I used a vine-ripened tomato
- Shredded asiago cheese
- 1 tbsp butter and 1/2 tbsp olive oil.
- Preheat oven to 400. Toss potatoes with a touch of olive oil. Bake for 15 minutes. Add (room temperature) peppers to baking dish and bake for another 15 minutes. Remove potatoes and peppers from the oven, and turn it down to 325.
- Steam broccoli until very tender. Mash slightly with a fork.
- Whisk eggs with cream, salt, pepper and Parmesan cheese.
- Melt butter in an oven-safe pan over medium heat, and spread olive oil around sides of pan.
- Add onions to pan and saute until soft.
- Add potatoes, peppers, and broccoli in an even layer in the pan.
- Pour eggs over the veggies and run your spatula through the mixture in quick back and forth motions. Also run it around the edges to form a nice clean edge.
- Once the bottom has set (maybe 5 minutes over lowered heat), top the frittata with sliced tomatoes and asiago cheese. Transfer to the oven until completely set, approximately 15-20 minutes.
- Transfer frittata to a dish; slice and serve immediately.
Isn't it beautiful? It was delicious, too. Even better, any leftovers can be reheated the next day! I did that this morning - 45 seconds on reheat in the microwave and it was perfect.
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