Broccoli & Potato Frittata

INGREDIENTS   

• 1½ T. olive oil
• 1 medium onion, sliced into thin strips
• 6 to 7 large eggs
• ½ cup whole milk
• 1 cup grated cheddar cheese
• 1 t. salt
• ¼ t. ground pepper
• ½ head of broccoli, chopped into bite-sized pieces
• ½ pound (8 oz.) fingerling potatoes or other baby potatoes, thinly sliced 

DIRECTIONS   

1. Preheat the oven to 400°F.
2. Heat up a cast iron skillet over medium-high heat; add 1½ T. of olive oil. Wait until the oil has warmed up (you can tell by tipping the pan back and forth – once you see striations or the oil start to disperse, it’s ready) and add the onions. Add a dash of salt, and toss with tongs or a wooden spoon until the onions are coated in oil. Toss every few minutes but let them slowly brown in the pan over the next 15 minutes.
3. While the onions are caramelizing, whisk eggs with milk and cheese. Add 1 t. of salt and ¼ t. of ground pepper.
4. After the onions have cooked for about 15 minutes, add the broccoli and potatoes; mix all ingredients together. Sauté for about 3 more minutes.
5. Pour egg mixture into the pan. Shake the pan a few times so that the egg mixture settles into all the crevices between the broccoli, potatoes, and caramelized onions.
6. Place skillet in the oven and bake for 15 to 20 minutes until the top is a golden brown. Let cool for about 5 to 10 minutes. Slice and serve.

Recipe Author: Healthy Recipes