Vegetable Frittata With Potato Crust |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I recently acquired a great cookbook called :Green Market ...I absolutely love the recipes in this book..I am going through trying the recipes one by one...this is so delicious!! Ingredients:
3 medium yukon gold potatoes |
8 large eggs |
3/4 cup milk |
s/p |
4 tbsps olive oil, divided |
1 medium onion, sliced thin |
1 cup chopped broccoli |
1 cup chopped cauliflower |
5 tbsps fresh goat cheese..optional...i go for it as i love cheese |
Directions:
1. Preheat oven to 375
2. Boil and cook the potatoes in well salted water. Drain and cool.
3. Beat the eggs with the milk and season with s/p to taste.
4. In a10 inch skillet (make sure it is oven safe)heat 3 tbsps of olive oil over medium heat. Add the onions, cauliflower and broccoli and saute for about 8 mins. Remove the veggies from the pan.
5. .Cool the pan slightly and add an additional 1 tbsp of olive oil. Gently press the cooked potatoes into an even layer in the pan. Top with sautedd veggies. Pour egg mixture over top and spoon small chunks of goat cheese on top.
6. Bake for about 20 mins or until top is golden brown and eggs are set.
7. Cut into wedges and serve warm.
8. Note:
9. For ease of sliding the frittata out of the pan onto a cutting board you can use a non stick pan...
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