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Potato and purple-sprouting broccoli frittata
Eggs in General
Member Name: grey0220
Eggs in General
Advantages: A delicious, filling meal for brunch or lunch served hot or cold
Disadvantages: A little more time consuming than your average omelet
One of my favorite weekend brunch meals is a potato and purple-sprouting broccoli (or any other kind of green veg) frittata.
- 3 or 4 (depending on the size) new potatoes
- 1 onion (red or white is fine, but aesthetically I like the red against the purple-sprouting broccoli)
- 2 eggs
- a good serving of purple-sprouting broccoli - I'd say 5 or 6 florets + stems is good, but it depends on your harvest! ;)
- 120 ml of olive oil (sounds like a lot but you're not eating most of it!!)
To start, begin by heating the olive oil over a medium heat. Whilst that's heating, dice your onion. Throw the onion in and begin 'sweating' them - should be in there for about 2 minutes.
Meanwhile, clean and dice your potatoes. I usually leave the skin on, but that's usually because on Saturday mornings I'm in no mood to peel potatoes! Throw the potatoes in with the onions and then find something else to do for about 15 minutes - you want to 'poach' the potatoes in the olive oil.
Sometime in the 15 minutes, find the time to beat and season your two eggs. Also, at the 12 minute mark, throw in the chopped broccoli - stems first, and then the leaves.
Once the 15 minutes have gone, use a slotted spoon or something else clever to move the potatoes and onions from the oil to the bowl where you've beaten the egg. It's ok if the egg starts cooking from the heat.
Feel free to set the excess olive oil aside for later use (i.e. to cook some veg, or something), but keep at least a spoonful in the pan itself in order to cook the frittata. Turn the grill on in your oven.
Stir the veggies in the egg mixture, so that everything is coated at least in part by the egg. Then throw it back into the pan, and wait for it to set. When the edges of the frittata begin to come away from the sides of the pan, stick it under the grill for another 3 to 5 minutes.
Serve immediately or in a while - it's just as good hot or cold!
Summary: I love sneaking cold left overs of a frittata straight from the fridge. So easy to make!
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