Broccolini and Potato Frittata
- 8 small waxy potatoes, scrubbed and quartered
- 1 cup vegetable broth (chicken broth will work for non-vegetarians)
- 1/4 cup light olive oil
- 8 ounces broccolini, trimmed and halved lengthwise or chopped into 1-inch pices
- 1 small red or yellow onion, thinly sliced
- 8 large eggs
- 1 cup grated Parmesan cheese
- Salt and freshly ground pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccolini (8 ounces)
- Red or yellow onion, small (1)
- Waxy potatoes, small (8)
- Canned Goods
Vegetable broth (1 cup)
- Cooking & Baking
- Olive oil, light (1/4 cup)
- Salt and freshly ground pepper (1)
- Dairy
- Parmesan cheese, grated (1 cup)
- Refrigerated
- Eggs, large (8)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
151 people saved this recipe.
