Aug 042009

Frittatas are a great way of using assorted leftover produce. I threw this one together and it came out pretty well. The broccolini seemed to float to the top and brown in the oven, which was a nice touch.

1 T olive oil
3 small potatoes, diced finely
1/2 c. diced scallions
4 eggs, beaten
2/3 c. milk
1/3 c. Parmesan cheese
1 1/2 c. chopped broccolini

Heat olive oil in a large frying pan, and saute potatoes and scallions for 20 minutes, until softened. In a large bowl, mix eggs, milk, and Parmesan cheese. Add broccolini, potato mixture, and a dash of salt and pepper.

Coat a 9″ pie plate with cooking spray. Pour potato and egg mixture into the pie plate and bake for 25-30 minutes at 350F.

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 Posted by at 12:00 pm

  2 Responses to “Potato Vegetable Frittata”

  1. I love Frittatas almost as much as I love saying frittatas! -Lee

  2. This sounds fabulous! I'm adding it to my list of many, many, many KC recipes that I'd like to try 🙂

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