Eggs and potatoes make this frittata a surefire hit with the kids, and the wee florets of broccoli and cauliflower take the drama out of eating veggies. This is a great dinner or an impressive part of a brunch. And it makes for a good next-day lunch.
INGREDIENTS
Serves 4 | 45 minutes- 8 large eggs
- 3/4 cup milk
- Salt and pepper
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 potato, diced
- 1 cup broccoli florets, roughly chopped
- 1 cup cauliflower florets, roughly chopped
- 5 tablespoons fresh goat cheese
- Preheat the oven to 375° F.
- Beat the eggs and milk, and season the mixture with salt and pepper.
- Heat the oil in a medium nonstick sauté pan over medium heat. Add the onions and potatoes, and sauté for about 8 minutes.
- Add the cauliflower and broccoli, and continue sautéing for 10 minutes more.
- Reduce the heat to low and pour in the egg mixture.
- Spoon small chunks of goat cheese around the frittata, and let it cook uncovered for about 2 minutes on the stove.
- Place the frittata in the oven and cook uncovered for about 20 minutes, or until the top is golden brown and the eggs have just set.
- Remove the frittata from the oven and slide it out of the pan and onto a cutting board.
- Cut it into wedges and serve warm.
