Hearty Potato and Vegetable Frittata
Makes a quick and delicious breakfast—or dinner! If slicing an onion thinly is challenging, a food processor with a slicer will make it easy.
- 10 baby yellow potatoes, washed and quartered
- 1 cup bone broth or other broth, or 1 cup salted water
- 8 oz broccoli florets or other chopped veggies or 1 bundle of broccolini, trimmed and halved lengthwise
- ¼ cup olive oil
- 1 small red or white onion, sliced thin
- 8 large eggs
- 1 cup grated Parmesan
- Salt and pepper to taste
- Cutting board
- Measuring cups
- Colander or sieve
- 12-inch oven proof skillet
Crack the eggs into a 2-cup measuring cup or small bowl. Set aside. Wash and chop your broccoli or other vegetables. I used one bundle of broccolini, trimming off 3 inches from the stems and slicing each lengthwise in half. Peel and thinly slice the onion. Clean and quarter the potatoes. From here, the frittata will be done in only 20 minutes!
Heat the skillet on medium high heat, adding just the broth and potatoes. Boil, then simmer about 10 minutes, turning the potatoes for even cooking. When most of the broth is absorbed, on medium heat, add the olive oil, vegetables and onion, turning everything till all is coated with the oil, about 1 minute. Reduce heat to medium-low and cover the pan, cooking until the veggies are crisp-tender (about 3 minutes). Meanwhile, heat the broiler on medium, if you have that setting.
If not, use low. Beat the eggs with a fork. Add the salt and pepper and half of the Parmesan, and blend together. Pour the mixture over the veggies and potatoes. Cover immediately and cook on medium-low until eggs are mostly set. Uncover, sprinkle remaining half cup of Parmesan over the surface and stick the frittata under the broiler for approximately 5 minutes, or until the top is nicely browned and the eggs are just set.
Looks and smells amazing! Let cool a moment, then cut into wedges or squares with a spatula and serve hot.