Potato and Broccolini Frittata

With school holidays ending, I know how hectic things can get—between the morning rush, packed lunches, and after-school chaos, finding time to cook something healthy can be a challenge! 

That’s why I love a good frittata. It’s quick, easy, and one of the simplest ways to sneak more veggies into meals while using up leftovers in the fridge!

Here's one of my favourite recipes from Deb at Smitten Kitchen.

Here’s what you’ll need:

• 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
• 1 cup vegetable broth (or salted water if you don’t have broth)
• 1/4 cup olive oil
• 1 bundle of broccolini, trimmed and chopped into 1-inch pieces
• 1 small red or white onion, thinly sliced
• 8 large eggs
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Optional - A splash of milk or cream to soften the texture.
 

How to make it:

1. Place the potatoes and broth in a large, ovenproof frying pan (ideally 12 inches). Bring to a boil and simmer for about 10 minutes, turning the potatoes often, until almost all the broth is absorbed and the potatoes are tender.
2. Add the olive oil, broccolini, and onion to the pan and cook over medium heat for about 1 minute, just to coat everything in the oil. Then reduce the heat to medium-low, cover, and cook for another 3-4 minutes until the broccolini is mostly tender.
3. While the veggies cook, heat your oven grill.
4. Beat the eggs with half the Parmesan cheese, and season with salt and pepper and a dash of milk or cream if you wish. Pour the egg mixture over the vegetables in the pan. Cover and cook over medium heat until the eggs are mostly set.
5. Sprinkle the remaining Parmesan on top, then place the pan under the grill until the top is golden brown and the eggs are fully set (about 5 minutes, but this could vary depending on your oven).
6. Let it cool slightly before slicing into wedges or squares.

Enjoy!!