Broccolini and Potato Frittata

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.

Cast iron skillet of broccolini and potato frittata, with a wedge on a metal spatula

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
  • (1)
  • 15 M
  • 35 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

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.

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.

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.

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.

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Recipe Testers' Reviews

Simple and easy, this frittata can serve you, your family or friends for breakfast, brunch, lunch or dinner. The potatoes make the dish hearty without being heavy. I might just have to make this frittata a couple of times a month, because it’s so nice to have something so easy to grab, plate, microwave and eat for any meal. As a note, because the pan is going under the broiler, you can be a little lax in cooking until set on the stovetop. I moved the pan under the broiler when the outside was just set, but the center still needed some time. The pan was under the broiler for five to six minutes to brown, and the center cooked through beautifully. This helped prevent excessively browning the underside on the stovetop.

This makes a very substantial meal and serves about six. You do need a large frying pan, as there are quite a lot of vegetables. I would cut the broccolini into smaller pieces (this will make serving a bit easier). Next time, I would season the potatoes while they are cooking or after they have absorbed all the stock. The potatoes in the finished product were a little bland. I would definitely make this again.

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Comments

  1. This frittata is fantastic! It’s so easy doing it all in the same skillet. The potatoes have a lot of flavor having been cooked in broth. I cook the vegetables a couple of minutes longer to make sure the onion is soft. I love how the eggs puff up during the stove-top cooking. This is my new favorite frittata.

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