Broccolini and potato frittata is essentially good-for-you-vegetables hidden within a lovely little Italian-style frittata made from eggs and whatever ingredients happen to be languishing in your fridge.
Breakfast. Brunch. Lunch. Dinner. Supper. Pretty much anytime you’re in need of a desperation dinner–you know, something that’s insanely quick, pantry-friendly, one-skillet, and uber-satiating–you can rely on this Italian-style frittata recipe as your default answer. Switch things up from one week to the next by swapping in other veggies or cheese as you please, depending on whatever is languishing in your fridge. Sounds like supper to us. Originally published December 13, 2011.–Editors of Easy Vegetarian One-Pot
Broccolini and Potato Frittata
- Quick Glance
- 15 M
- 35 M
- Serves 4
- 8 small waxy potatoes, scrubbed and quartered
- 1 cup vegetable broth (homemade chicken stock or canned chicken broth will work for non-vegetarians)
- 1/4 cup light olive oil
- 8 ounces broccolini, trimmed and halved lengthwise or chopped into 1-inch (25 mm) pieces
- 1 small red or yellow onion, thinly sliced
- 8 large eggs
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1. Place the potatoes in a large ovenproof frying pan, preferably a 12-inch skillet. Add the broth, bring to a boil, and cook for 10 minutes, turning the potatoes often, until almost all the stock has been absorbed and the potatoes are tender.
- 2. Add the olive oil, broccolini, and onion to the pan and cook for 1 minute, turning the vegetables to coat them in the oil. Cover, reduce the heat ever so slightly, and cook for 2 to 3 minutes, just until the broccolini is softened.
- 3. Meanwhile, preheat the broiler and beat the eggs with half the cheese and pour it over the vegetables in the pan. Cover and cook over medium-ish heat for 8 to 10 minutes, until the eggs are almost set.
- 4. Sprinkle the remaining cheese over the frittata then slide it under the broiler just until the top is golden and the eggs are set throughout, 5 to 6 minutes. Let cool slightly before slicing into wedges or squares.