Curtis stone's broccoli, potato and cheese frittata
Delight in Curtis Stone's savory Broccoli, Potato, and Cheese Frittata—a perfect blend of fluffy eggs, tender potatoes, and vibrant broccoli, topped with sharp cheddar and tangy mustard. Serve with fresh mixed greens for a nutritious, satisfying meal that's ideal for breakfast, brunch, or dinner.
- 03 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Curtis Stone's Broccoli, Potato, and Cheese Frittata is a delightful and nutritious dish that combines fresh vegetables with rich, creamy cheese for a satisfying meal. Whether you are preparing a weekend brunch or simply need a quick weeknight dinner, this recipe is both versatile and delicious you'll want to make it again and again.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- Cut the broccoli into small florets.
- Finely chop the scallions.
- Grate the cheddar cheese.
- In a small bowl, whisk together the vinegar and mustard for the salad dressing.
- Heat 1 tbsp of olive oil in a large, oven-safe skillet over medium heat.
- Add the sliced potatoes and cook, stirring occasionally, until they begin to soften and turn golden, about 8-10 minutes.
- Remove the potatoes from the skillet and set them aside.
- In the same skillet, add another 1 tbsp of olive oil.
- Add the broccoli florets and cook, stirring frequently, until they start to soften, about 3-4 minutes.
- Stir in the chopped scallions and cook for another 1-2 minutes.
- Return the cooked potatoes to the skillet, spreading them evenly with the broccoli and scallions.
- In a large bowl, beat the eggs until well combined.
- Stir in the grated cheddar cheese.
- Season the egg mixture with a pinch of salt and pepper to taste.
- Pour the egg and cheese mixture over the vegetables in the skillet, ensuring everything is evenly distributed.
- Cook on the stovetop over medium-low heat until the edges start to set, about 5-7 minutes.
- Transfer the skillet to the preheated oven.
- Bake until the frittata is fully set and lightly golden on top, about 12-15 minutes.
- Remove the frittata from the oven and let it cool slightly before slicing.
- In a large bowl, toss the mixed greens with the vinegar and mustard dressing prepared earlier.
- Add a pinch of salt and pepper to taste.
- Slice the frittata into wedges and serve alongside the mixed greens salad.
Tips:
- Ensure that the potatoes are sliced thinly for even cooking and a soft texture inside the frittata.
- Use fresh broccoli for the best flavor and texture. If using frozen, be sure to thaw and drain it well.
- Whisk the eggs thoroughly to incorporate some air which will make your frittata light and fluffy.
- Allow the frittata to set slightly before flipping or transferring to the oven to avoid it breaking apart.
- Experiment with different types of cheese like Gruyère or Swiss for an interesting twist.
- Use a non-stick skillet or one well-seasoned with olive oil to prevent sticking and make the frittata easier to handle.
Curtis Stone's Broccoli, Potato, and Cheese Frittata is a perfect example of a simple yet flavorful dish that can be enjoyed by itself or with a side of mixed greens. By following these steps and tips, you'll create a beautifully textured and delicious frittata that is sure to impress family and friends. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.02g | 8% |
| Sugar 1.93g | 2% |
| Fat | |
| Fat 24g | 29% |
| Saturated 8g | 26% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 270mg | 50% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 1.28mg | 8% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.98ug | 41% |
| Vitamin C 50mg | 53% |
| Vitamin E 1.00mg | 7% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 650mg | 19% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 2.11mg | 19% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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