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April 2011

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Family Meal

Holly Sisson Photography

Frittata with Ham, Broccoli & Potato

Serves 6

You'll Need

1 Tbsp vegetable oil
1 Tbsp unsalted butter
¼ cup onion, finely chopped
2 medium potatoes, cooked and diced
2 cups steamed broccoli florets, chopped (or use frozen)
1 cup diced cooked ham
1 cup old cheddar or feta cheese
6 large eggs
¼ cup cream
Fresh thyme
Freshly ground black pepper

Prep and Cook

Preheat oven to 400 degrees.
Cook onions in melted butter and oil in 10” oven-safe skillet over medium-high heat, stirring occasionally until golden brown.
Add potatoes and cook for another 3 minutes.
Sprinkle broccoli, ham and cheese over the potatoes and onions.
In a small mixing bowl, whisk together eggs, cream, thyme and pepper.
Pour egg mixture over the cheese and transfer skillet to pre-heated oven.
Bake frittata until the top is golden brown and egg mixture is set (approximately 20 minutes).
Cool for at least 5 minutes before cutting and serving in wedges.

Good to know: To save prep time during the dinner rush, slice cooked potatoes, dice cooked ham and prepare broccoli florets the night before. More frittata fillings include: asparagus, leeks, peppers, mushrooms and tomatoes.