This frittata is a real comfort food, which transforms a couple of simple ingredients into a delicious dish. My version uses less oil, so its lower in calories and its packed with potato, broccoli, red onion and peppers. There is a similarity with Spanish tortilla because of the potato. But this recipe is extremely versatile and you can use any ingredients you have. If you use thinly sliced potatoes, its faster too. This frittata can be served as a main course accompanied by fresh salad, bread and olives. Because it is good served cold, it makes great picnic food, cut into wedges and wrapped in clingfilm. Preparation time: 10 minutes Cooking time: 25 minutes Servings: 6
6 eggs 4 egg whites 2 cups thinly sliced potatoes 1 red onion, thinly sliced cup red pepper, sliced cup broccoli florets 1/4 cup (60 ml) milk tsp salt 3 to 4 grinds freshly ground black pepper 3 teaspoons olive oil
Preheat oven to 350F. In a medium bowl, mix the eggs with a fork. Stir in the milk, salt and black pepper. In a nonstick pan (which can be used in an oven), heat the olive oil over medium heat. Add the onions, potato, red pepper and broccoli and cook for 5 minutes. Turn the potato mixture over and cook for 5 minutes more. Add the egg mixture to the skillet and move them around and under the veggies to settle them. Cook for 2 minutes then transfer pan to the oven and bake for another 10 to 12 minutes or until the frittata is golden brown on top and just cooked through in the middle. When its done, remove from the oven and flip it out onto a serving plate using spatula. Slice it and serve warm or cold.