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.
2 thoughts on “Potato Vegetable Frittata”
I love Frittatas almost as much as I love saying frittatas! -Lee
This sounds fabulous! I'm adding it to my list of many, many, many KC recipes that I'd like to try 🙂