Broccoli & Potato Frittata
Serve with sliced ripe tomatoes and a crusty Italian or French bread.
  • 1 pound small red-skinned potatoes, cut into small dice
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 large onions, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 4 cups small broccoli florets
  • 2 whole eggs
  • 5 egg whites
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon pepper

1. In large saucepan of boiling water, bring potatoes and 1/2 teaspoon of salt to a boil over high heat. Reduce to a simmer and cook 10 minutes or until potatoes are tender. Drain, reserving 1/4 cup of cooking liquid. Drain potatoes dry on paper towels.

2. Meanwhile, preheat oven to 375°F. In large nonstick ovenproof skillet, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, for 7 minutes or until onions are golden brown. Add broccoli and cook 3 to 4 minutes, until crisp-tender. Reduce heat to low.

3. Meanwhile, in small bowl, whisk together reserved 1/4 cup cooking liquid, remaining 1/4 teaspoon salt, whole eggs, egg whites, Parmesan, and pepper.

4. Pour egg mixture over broccoli mixture and cook, without stirring, for 4 minutes or until bottom is just set. Place the skillet in oven and bake for 7 minutes, or until the frittata is set and top is lightly browned. Serve straight from pan.

Nutritional Information
Per serving: 263 calories, 8.8g total fat, 2.9g saturated fat, 4.2g monounsaturated fat, 0.9g polyunsaturated fat, 5.3g dietary fiber, 16g protein, 32g carbohydrate, 113mg cholesterol, 715mg sodium.
Good source of: riboflavin, selenium, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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