Broccoli and potatoes are a budget-friendly way to kick off any main dish. Use this recipe from Cook Smarts to make a yummy frittata. Just lightly sautee the broccoli and potatoes and bake them up in a blanket of fluffy eggs.
Broccoli & Potato Frittata Ingredients Directions Preheat the oven to 400 degrees F. Heat up a cast iron skillet over medium-high heat; add 1 1/2 tablespoons of olive oil. Wait until the oil has warmed up (you can tell by tipping the pan back and forth – once you see striations or the oil start to disperse, it’s ready) and add the onions. Add a dash of salt, and toss with tongs or a wooden spoon until the onions are coated in oil. Toss every few minutes but let them slowly brown in the pan over the next 15 minutes. While the onions are caramelizing, whisk eggs with milk and cheese. Add 1 teaspoon of salt and 1/4 teaspoon of ground pepper. After the onions have cooked for about 15 minutes, add the broccoli and potatoes; mix all ingredients together. Saute for about 3 more minutes. Pour egg mixture into the pan. Shake the pan a few times so that the egg mixture settles into all the crevices between the broccoli, potatoes, and caramelized onions. Place skillet in the oven and bake for 15 to 20 minutes until the top is a golden brown. Let cool for about 5 to 10 minutes. Slice and serve. Nutrition Information Serves: 8| Serving Size: 1 cup Per serving: Calories: 199; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 191mg; Sodium: 474mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 3g; Protein: 11g Nutrition Bonus: Potassium: 344mg; Iron: 9%; Vitamin A: 13%; Vitamin C: 74%; Calcium: 18%
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Photo courtesy of Cook Smarts. Original recipe published by Cook Smarts.
