I hope you all have had a wonderful weekend! S and I topped our weekend off with this delicious broccoli and cheddar potato frittata. This is our second weekend in a row having it for dinner on Sunday. We bought 10-lbs. of potatoes on sale for $1.99 and even after two frittatas we still have 10 potatoes left. What gives?
I began eating potatoes in forms other than French fries just a few years ago. I now like potato bites baked in the oven and mashed potatoes. Gosh, I despised mashed potatoes as a kid—ugh! I also just recently began eating oven-baked French fries (of the frozen variety). That’s a biggie considering French fries are my all-time favorite food. I say all this to say that just 5 short years ago I would’ve never eaten this frittata—so happy my taste buds have come around!
This frittata is loaded with potatoes. I.mean.loaded! There is also some broccoli, scallions, and cheddar cheese. It’s important to cook the potatoes a bit on the stove before assembling the frittata as this insures the potatoes will be fully cooked—I learned my lesson the first time around.
It’s also a good idea to layer the components, so that the goodies and the egg mixture are evenly distributed. I layered the potatoes, scallions, broccoli and then half the egg mixture, and then repeated the process once.
This frittata takes a while to bake, but it’s totally worth it. S and I both indulged in a large piece—his larger than mine, for sure! The potatoes are super soft and the broccoli adds just the right amount of veggies. I’ll let you in on a little secret…I don’t like broccoli much, but it works well in this dish. Mix in a dollop of sour cream for a heap of creamy goodness. Personally, I think this dish is a little heavy for breakfast, but it’d be just right for brunch. Dinner too, of course.
Broccoli & Cheddar Potato Frittata
Yields 6-8 servings
For the egg mixture
- 11 eggs
- 2½ cups milk (I used skim)
- 1 tsp. salt
- ¼ tsp. black pepper
- For the potatoes
- 2 tbsp. canola oil
- 1 tbsp. unsalted butter
- 1 medium onion—diced
- 3-4 cloves garlic—minced
- 6 medium russet potatoes—peeled and diced small
- Salt and pepper to taste
- Non-stick spray
- 1 bag (12oz.) frozen broccoli—heated in microwave according to package directions
- 4 scallions—cut small using kitchen shears
- 2 cups shredded cheddar cheese
For the egg mixture
In a large bowl, crack the eggs. Add the milk, salt, and pepper and whisk to combine. Set in refrigerator until ready to use.
For the potatoes
Heat 1 tbsp. of canola oil and the butter in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook 1 more minute. Add the remaining tbsp. of oil, potatoes, and salt and pepper to taste to the skillet and stir with a wooden spoon. Cover with lid and cook for 15 minutes, stirring occasionally to prevent sticking. Remove from heat and set aside.
Heat the oven to 450 degrees. Spray a 9×13 glass baking dish with non-stick spray. Add half of the potatoes, broccoli, scallions, cheddar cheese, and egg mixture. Repeat once. Cover with foil coated in non-stick spray. Place the dish on a baking sheet and bake for 20 minutes. Reduce the oven to 400 degrees and bake for 20 minutes. Rotate the pan and bake for 20 more minutes. Remove the foil and bake for an additional 20 minutes, or until baked through.
Adapted from Two Peas and Their Pod