Broccoli & Potato Frittata

Are there days when you know you won' t have a lot of time to get dinner ready? Days when if you don't plan in advance you'll probably wind up getting something at the drive through or calling for delivery?

When you know you're going to have one of those days, this is the perfect solution. If you've planned ahead and have leftovers to go, this frittata will be ready in a snap. Plus, this takes those leftovers and totally transforms them. A frittata makes a great, light dinner, particularly when accompanied by a side salad dressed with a light vinaigrette, or with sliced vine-ripened tomato sprinkled with salt.

I used leftover roasted potatoes (see the recipe on the July 30 post) from dinner a few days ago, and quickly steamed some broccoli. (Of course if I had planned really well, I would have already had leftover broccoli ready to go.)

Serves 4

Preheat oven to 400 degrees

1 tablespoon butter
10 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli, cut into bite sized pieces and cooled (you can use leftover broccoli)
2 cups oven roasted potatoes

Melt butter in a large (10-12 inch) non-stick and oven-safe skillet over medium heat.

Crack the eggs into a large bowl, add the salt and the pepper, and beat* lightly. Set aside.

After butter is melted, add the the broccoli and potatoes to the skillet. Add the eggs. Let the eggs partially set, about 2 to 3 minutes. Then with a small heat-resistant spatula gently lift up some of the egg that has set and let some of the uncooked egg reach the bottom of the skillet. Continue lifting the set eggs until most of the egg is set, about 6 to 8 minutes total from when you added the eggs to the pan.

Place the skillet in the pre-heated oven and bake for 8 minutes, till the frittata is puffy. Remove from the skillet onto a large plate or round platter. Cut into 8 slices, like you would a pizza.

Tip: If you do not have an oven-safe skillet, cover the handle in 4 to 5 layers of foil.

*A tip to beat eggs: First, pierce each yolk with a fork, then lighty beat the eggs with a whisk or a fork. This will enable you to beat the eggs much more uniformly.