I love frittatas because of their versatility. I eat them for breakfast, lunch or dinner warm or at room temperature. They are great made ahead and then reheated when desired. The potatoes in this one make it hearty.
15-20 minutes total
1 ½ cups red potato, diced
1 cup red onion, chopped
1 T. Extra Virgin Olive oil (evoo)
1 ½ cups broccoli florets, chopped and steamed*
½ cup Jarlsberg cheese, grated
4 eggs plus 2 egg whites
1-cup non-fat or low fat milk
¾ tsp salt
Dash of fresh ground pepper
½ tsp paprika
*For convenience, I used frozen micro-steam broccoli florets- follow instructions on bag to cook.
Preheat oven to 400*
In an oven safe skillet over medium heat, sauté the potato and the onion in 1 Tbsp. evoo for about 10 minutes or until potato is tender,stirring frequently.
Add the broccoli florets to the skillet, stir to combine,then top with grated cheese. In a medium bowl, whisk together the eggs and egg whites, milk, salt, pepper and paprika. Shake the pan to distribute the ingredients then pour the egg mixture over the top. Cook over medium-low heat for about 5-10 minutes or until the bottom starts to set up while the top is still liquidy. Move the skillet to oven and cook for another 10-15 minutes or until frittata has set up and no liquid remains. Remove from oven being careful of the red hot handle! Slide onto a plate. Let sit a couple of minutes then serve. Nice with a little mixed green salad.
Originally from the Meatless Monday website with modifications from Prairie Health Companion