A frittata is similar to an omelette or a quiche but cooked slower, first sauteing the ingredients in a pan on the stove and then tossing everything in the oven to finish. In the oven, the eggs expand becoming light and fluffy. Besides eggs, you can add almost anything to your frittata. Here we combine potatoes, broccoli, onions, green peppers and feta cheese for a hearty and delicious dish great for breakfast or lunch.
8 large eggs
¾ cup milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons olive oil
1 medium onion halved and thinly sliced
1 pound red potatoes, sliced ¼” thick
1 cup small broccoli florets
1 cup chopped green pepper
½ cup feta cheese
Preheat oven to 375°F. Whisk together the eggs, milk, salt, and pepper in medium bowl. Set aside.
Heat oil over medium heat in a 10-inch oven safe sauté pan. Add the onions and potatoes and cook until onions are softened, 8 minutes, stirring occasionally.
Stir in the broccoli and green pepper. While continuing to stir, cook until vegetables are tender, about 10 minutes.
Reduce heat to low and pour in the egg mixture. Crumble the feta cheese over the top. Cook about 2 more minutes on the stove.
Transfer the pan to the oven and bake 20 to 25 minutes, or until the top is golden brown and the eggs have just set in the center. Eggs should expand and look fluffy. Remove from oven and slide out of pan onto a cutting board. Cut into wedges and serve warm with salsa and sour cream or plain.