Potato and Broccolini Frittata
Frittatas are great for a quick dinner and broccolini adds the perfect color and taste. Potatoes are always a quick and easy dinner fix.
- 8 to 10 small potatoes. Cleaned and quartered
- 1 cup vegetable or another broth (salted water also works)
- 1/4 cup olive oil
- 1 bundle broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
- 1 small red or white onion, thinly sliced
- 8 large eggs
- 1 cup Parmesan cheese
- Salt and freshly ground black pepper, to taste
Place the potatoes and broth in a large, ovenproof frying pan (ideally one that is 12 inches in diameter). Bring to a boil and simmer for 10 minutes, turning the potatoes often, until most of the broth has been absorbed and the potatoes are tender.
Add olive oil, broccolini and onion to the potatoes in the frying pan and cook over medium heat for 1 minute, turning frequently, just to get everything coated with oil. Reduce the heat to medium-low and cover the pan. Cook, for 3 to 4 more minutes, or until the broccolini is mostly tender.
Beat eggs with half of the parmesan, salt and pepper, and pour it over the vegetables in the frying pan. Cover and cook over medium (or medium-low, if yours seems to be browning too quickly) until the eggs set. Sprinkle remaining parmesan over the frittata and run the whole pan under the broiler, until the top is browned, and the eggs are set throughout.
Let cool slightly before slicing into wedges or squares.