Mediterranean Fritatta

By S. Danford

Ingredients

• 2 T extra virgin olive oil, divided
• 1 cup 1/2 inch cubed red skinned potatoes
• 8 large eggs
• 1/4 cup whole milk
• 1/4 t sea salt
• 2 t coarse grain Dijon mustard, divided
• 1 cup chopped broccoli florets (from 1 small head broccoli)
• 1 T thinly sliced garlic (about 2 garlic cloves)
• 1/2 cup drained jarred roasted red pepper strips (from 1 16 oz jar)
• 1/4 cup halved pitted kalamata olives
• 1 T fresh dill plus more for garnish
• 1/4 cup crumbled feta cheese
• 1 T apple cider vinegar
• 1 t minced shallot
• 1/4 t crushed red pepper

Preparation

Step 1

Preheat oven to 400
Heat 1 T oil in a large skillet
Add potatoes. Cover and cook, stirring occasionally until lightly browned, about 7 minutes.
Whisk together the eggs, milk, salt, and 1 t of the mustard in a medium bowl and set aside.
Add broccoli and garlic to the potatoes in the skillet. Cover and cook, stirring occasionally until broccoli is bright green and tender, about 3 more minutes.
Stir in pepper strips, olives, and dill.
Pour egg mixture into skillet and increase the heat to medium high.
Cook without stirring until the egg mixture begins to set around the edges, about 1-2 minutes.
Sprinkle with feta and bake in preheated oven until set, about 8-10 minutes.
Meanwhile combine the vinegar, shallot, crushed red pepper and remaining 1 t mustard a small bowl. Whisk in remaining 1 T oil until dressing is thoroughly combined.
Drizzle frittata with dressing and garnish with chopped fresh dill.
Serve immediately.