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Broccoli and Potato Frittata

Published on May 6, 2012 By Emily. Updated on August 8, 2020

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Broccoli and Potato Frittata

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Prep Time 10 mins
Cook Time 25 mins

Ingredients
  

  • vegetable oil
  • 1 cup diced potato
  • 1 cup fresh broccoli florets cut into small pieces
  • 1 green onion thinly sliced
  • 6 eggs
  • 3 tablespoons milk
  • ½ cup grated cheddar cheese
  • salt and pepper

Instructions
 

  • Preheat the oven to 400°F
  • Add 1 teaspoon vegetable oil to a 10 inch, oven safe skillet over medium heat. Add the diced potato and season with salt and pepper.
  • Cook, stirring occasionally, for about 5 minutes, until the potatoes are almost cooked through.
  • Add the green onion and broccoli and stir to combine. Cook for 5 more minutes.
  • Meanwhile, add the 6 eggs to a bowl and beat gently with a fork. Add the 3 tablespoons of milk and ½ cup of cheddar cheese and stir to combine the ingredients evenly.
  • Turn the heat down to medium-low. Add the egg/milk/cheese mixture to the vegetables, briefly stir to evenly distribute the ingredients. Let the pan sit for 5 minutes over the medium-low heat while the bottom of the frittata sets.
  • Move the pan to the preheated oven. Cook for 10 minutes.
  • Remove the pan from the oven (using a hot mitt!). If the center is set, your frittata is done. If not, return it to the oven for several more minutes.
  • Allow the frittata to cool for a few minutes before cutting and serving.
  • Enjoy!
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Filed Under: breakfast, vegetarian, vegetarian main dish, weeknight

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Trackbacks

  1. At My Husband’s Request (CSA Menu Plan #43) | Relishments says:
    October 24, 2015 at 6:45 pm

    […] Broccoli & Potato Frittata + roasted acorn squash topped with maple syrup […]

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Emily
Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
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#igers413_food #igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #NorthAdams #NAmazing #PublicEatAndDrink
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This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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https://www.relishments.com/blog/my-2023-theme-word-enrich/
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New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

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https://www.relishments.com/blog/reflections-on-resuming-in-2022/
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Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
https://www.relishments.com/blog/my-favorite-recipes-of-2022/
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
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@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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