Potato Broccoli Frittata
Use Up Leftover Veggies! Super Easy Potato Broccoli Frittata Recipe
Enjoy a simple homemade Italian-style omelet, the frittata! This potato and broccoli frittata makes a hearty meal or a wonderful side dish. It’s perfect for ‘fridge-clearing’ meals as it utilizes any leftover vegetables you have. Simple yet elegant, it’s a delicious dish for any day, not just special occasions. 🍳
Main Ingredients- 2 eggs
- 1 medium potato
- 1 handful broccoli (approx. 50g)
Seasoning & Others- 1/2 tsp salt
- A little cooking oil (for greasing the pan)
- 1/2 tsp salt
- A little cooking oil (for greasing the pan)
Cooking Instructions
Step 1
First, peel the potato and slice it thinly or cut it into small cubes. Separate the broccoli into florets and blanch them briefly in boiling water or microwave for about 1 minute until slightly tender. Tip: Pre-cooking the broccoli slightly can shorten the cooking time.
Step 2
In a bowl, crack in 2 eggs and add 1/2 tsp of salt. Whisk them together thoroughly with a whisk until well combined and smooth. It’s important to whisk the eggs until there are no lumps.
Step 3
Lightly grease a small frying pan (around 18-20cm diameter) with cooking oil and heat over medium-low heat. Spread the prepared potatoes and broccoli evenly in the pan and sauté for 1-2 minutes. This step enhances the vegetables’ flavor and makes the frittata more delicious. Pour the whisked egg mixture evenly over the sautéed vegetables. Cover with a lid and cook slowly over very low heat for about 10-15 minutes, or until the eggs are fully set and the top is slightly puffed up. Tip: If the heat is too high, the bottom can burn easily, so be sure to cook it gently over low heat.
