1 large yukon gold potato, peeled and sliced thin
1 small broccoli head (tops only), cut into 1/2 inch pieces
2 tablespoons butter
1/4 yellow onion, diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper8 large eggs
1 cup hard cheese, grated (Beechers!!! or goat cheddar)
3 tablespoons all-purpose flour
1 teaspoon baking powder (aluminum free)1 garlic clove, minced
1 plum tomato, cut into 1/2 inch cubes
2 to 3 tablespoons fresh corn kernels
- Preheat oven to 375.
- In a medium pan, boil the potato and broccoli in salted water until they are just past al-dente, but not fully tender. Drain and set aside.
- In a large, oven-proof skillet, melt the butter over medium-high heat. Add the potato, onion, garlic, salt and pepper. Stir well until lightly brown. Remove from heat. Add the broccoli, potato, tomato and corn. Set aside.
- In a large bowl, beat the eggs with a whisk and add half the cheese, four, and baking powder.
- Pour the egg mixture over the skillet contents, making sure it gets all the way to the bottom of the skillet. Add the remaining cheese to the top.
- Bake for 25 minutes or until the center of the frittata begins to brown and the eggs are fully cooked.
- Serves 4-6
