Broccoli, Shallot and Potato Frittata

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After seeing Gordon Ramsay make a beautiful fritatta look easy and insanely delicious, I decided it was time to attack one myself. I love cooking and baking when we head up to Zach’s parents country house. With a cozy fire and a wintery atmosphere, all you want to do is eat delicious and comforting meals. What’s great about a frittata is that it feeds a crowd, and can be packed with almost any ingredient you want. You don’t have to make a side of scrambled eggs, sausage, potatoes etc… just throw it all in there! Although it is best eaten fresh, you can easily prepare this the evening before and warm it in the oven before serving. I actually ate this for brunch AND an afternoon snack in the same day. It was THAT good. I served it with a crunchy salad with a simple drizzle of good quality (I sound like Ina Garten) extra virgin olive oil and balsamic vinegar. It made a perfect filling and light meal without any gluten, dairy or refined sugars.

Health Benefits of Eggs:

Egg yolks are one of the richest dietary sources of the B-complex vitamin choline, which is associated with better neurological function and reduced inflammation.Egg yolks also contain two carotenoids, lutein and zeaxanthin, which protect against vision loss. Egg whites are PACKED with protein to help keep you feeling full and stabilize blood sugars. Try and buy organic, free range eggs for superior quality, taste and nutritional benefits!
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Ingredients:

• 2 tbsp olive oil
• 3 shallots finely chopped
• 3/4 cup broccoli, stems removed and cut into small pieces
• 1 medium potato cut into cubes
• 8 eggs
• 4 egg whites
• 1/2 cup finely chopped basil
• pinch of chilli flakes (optional)
• salt and pepper to taste

Ingredients:

1. Preheat oven to 400 F. Whisk eggs and egg whites in a medium bowl until frothy. Then mix in basil and season with salt and pepper.

2. Over medium-high heat, heat olive oil in an ovenproof skillet. Sautée onion, broccoli and potatoes until they begin to soften; about 3-5 minutes.

3. Add egg mixture and stir until evenly combined.

4. Allow to cook, shaking pan occasionally allow egg to set around edges, about 3-4 minutes.

5. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10–13 minutes.

6. I chose to serve mine straight from the skillet, but feel free to remove with a spatula and transfer to a serving dish. Remember the skillet is hot!! Leave a mit or dishtowel around the handle to avoid any accidents!Dd-auIPZfpCBGqwvZTyOusPZUzLZCD7kdnO-4ZRRnQ8xx1tyELrWr3X8h2di-D4vaZOUzt7mGf5nj5SS_KjLlA4o8GGpZnUHGS9_q5DjZK1pqvG7jJpxgzANbNU1gyvEAwVvrws85RcITZKq-HhMQL4S7gXyvvS6KUxlgflmBkBE

Zach enjoying his brunch!

Zach enjoying his brunch!

Zach and Freddy

Zach and Freddy

Comments

  1. says

    Today our frittata of course features broccoli. For those that really have an ick factor around broccoli, this dish will help erase your nightmares of mushy overcooked broccoli. The broccoli keeps its bite and dressed up in indulgence buttery  caramelized onions  and fingerling potatoes you won t be able to fathom how anyone could argue against it.

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