There I was again. It was 6:00 pm on a weeknight and I was staring into the fridge trying to figure out what to make for dinner. We didn’t have any good leftovers (that would have been too easy). We were all out of sandwich ingredients. I didn’t feel like having a salad or pasta, but I did want to make something somewhat healthy. Then the eggs caught my eye. We also had some potatoes, veggies, and fresh herbs around. A frittata! And voila! A dinner is born. This was very easy to put together for a quick weeknight meal. I followed the cooking method in one of Giada De Laurentiis frittata recipes from her Everyday Italian cookbook, but other than that I just used up some ingredients that we had on hand and I thought would go well together. This definitely hit the spot. It was light, fluffy, and healthy, but also quite filling for dinner.
Potato & Broccoli Frittata
Source: Adapted from Everyday Italian by Giada De Laurentiis
4 tablespoons olive oil
1 (7-ounce) Yukon Gold potato, peeled, cut into 1/4-inch cubes
1/8 teaspoon garlic powder, or more to taste
1/8 teaspoon paprika, or more to taste
7 large eggs
1/4 cup heavy cream
1/4 cup crumbled feta cheese
1/2 cup chopped cooked broccoli
1/4 cup grape tomatoes, halved
2 tablespoons chopped fresh basil leaves
1/4 cup unsalted butter
Heat the oil in a heavy, oven-safe 9 1/2-inch-diameter skillet over medium heat. Add the potato, and season with salt and pepper to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, and tender on the inside, about 7 to 10 minutes. When the potato is cooked through, add the garlic powder and paprika to them and saute for another minute.
Meanwhile, preheat the broiler. Whisk the eggs, cream, feta cheese, broccoli, tomatoes, and basil in a medium bowl. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide it onto a cutting board. Cut into wedges and serve.