Serves 4
This dish hails all the way from Spain, where it is usually served tapas-style, and where much discussion is had about how well the eggs should be cooked. Here in our kitchen we cook the eggs until they are done, and serve frittata liberally as it’s a great (and easy) way to get protein and vegetables all in one. You can use any combination of vegetables including yams, sweet potatoes, or even butternut squash, as well as zucchini, asparagus, peppers and mushrooms. Go ahead, experiment a little, and let us know how you’re doing!
Ingredients:
2 large potatoes
1 cup of chopped broccoli
1 onion
4 tablespoons olive oil
8 eggs, 8 tablespoons of milk
½ cup of minced parsley
Salt and pepper
Instructions:
Wash, peel and dice potatoes (start by cutting them into thick slices, then thick sticks and then dice).
Mince onion.
Heat olive oil in heavy-set pan.
Place potatoes, onions and broccoli in pan and cook at medium heat for about 10 minutes.
Add 1/4 cup of water if the vegetables seem to brown too fast.
Mix eggs with milk and parsley, adding salt and pepper to taste.
Pour egg mixture over the vegetables and let settle over low heat until the bottom part of the egg mixture holds. Turn the frittata onto a plate, then slide it back into the pan. Cover and let it finish cooking for another 5 minutes.
Serve with fresh tomatoes, or a simple lettuce salad.
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