Boistfort Valley Farm
Community Supported Recipe Box

POTATO BROCCOLI FRITTATA

ingredients

  • 2 medium potatoes, scrubbed and cubed
  • Handful of broccoli shoots
  • One onion or leek, chopped
  • Garlic powder
  • 6 large eggs
  • 1/4 cup grated parmesan
  • 1 Tbsp parsley
  • Salt and pepper
  • 1/8 tsp cayenne
  • 1 cup sharp Cheddar
  • 2 to 3 Tbsp extra virgin olive oil

procedure

dish: main
season: summer, fall

Dice potatoes and steam until just soft, about 5 minutes.

In a medium bowl, whisk the eggs, parsley, parmesan, 1/2 tsp salt, 1/8 tsp pepper, and the cayenne. Heat oil in an oven-friendly skillet over medium high heat. Add onion and a pinch of garlic powder, sautéing lightly, then add potatoes, broccoli, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until vegetables are crisp tender. Lower heat to medium low and add the egg mixture, stirring until the ingredients are combined, 10 to 15 seconds. Then add Cheddar and stir until well distributed. Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.)

Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Transfer skillet to oven and broil until eggs have completely set and top is golden, 1 to 3 minutes. Let set for 5 minutes.


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