Friday, March 2, 2012

Vegetable Potato Frittata

This recipe was adapted from an Everyday Food recipe. I have to admit this was my first time ever making a frittata, and I think I'll be making it again! Good for dinner, good for lunch, good for breakfast! :)

  • 1 large sweet potato, diced very small
  • 8 large eggs, beaten
  • 1/2 cup plain 2% Greek yogurt
  • 1/2 medium onion, diced
  • 1 cup chopped broccoli
  • 1 cup cherry tomatoes, sliced
  • 1/4 cup shredded cheddar cheese
  • olive oil for cooking
  • 2 tsp garlic powder
  • salt to taste
  1. Preheat oven to 425.
  2. Toss diced sweet potato in olive oil and bake on a baking stone for about 20 mins.
  3. Meanwhile, in a 10-inch cast-iron skillet, heat some olive oil over medium heat.
  4. Add onion and broccoli, salt and garlic, and saute for about 10 minutes, until broccoli is tender.
  5. Add in tomatoes and saute another couple minutes.
  6. Meanwhile, whisk eggs and yogurt together.
  7. Once the potatoes are ready, add them to the vegetables.
  8. Top with egg mixture and stir to combine.
  9. Sprinkle with cheese and cook, undisturbed, for about 3-4 minutes (until edge is set).
  10. Transfer skillet to the upper rack in the oven and bake until puffed, about 10 minutes.

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