Vegetable Frittata With Roasted Potatoes and Garlic

Photo by Gina G.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound Yukon gold potatoes, cut into 1-inch pieces

  • 4

    garlic cloves

  • 2

    Tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 8

    large eggs, lightly beaten

  • 1/2

    cup sour cream

  • 1/2

    medium red onion, diced medium

  • 1/2

    pound green beans, trimmed and cut into 1 1/2 inch pieces

  • 1

    cup broccoli (roasted, slightly oil and cooked 30 minutes at 425 degrees)

  • 1

    tomato, cut into 1/2 inch pieces

  • 1

    cup grated cheese

Directions

Preheat oven to 425, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 Tablespoon oil, season with salt and perrer. Arrange in a single layer on sheet and roast on middle rack unitl potatoes are golden and crisp, about 25 minutes, stirring halway through. Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron sillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add tomato and broccoli and season. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes. Transfer skillet to upper rack in oven and bake until slightly fuffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and seve with potatoes and garlic.

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