Frittatas are a terrific vehicle for using up all the vegetables in your fridge at the end of the week. I mix and match with whatever I have and, with a green salad and some sliced tomatoes, serve it as a weekend lunch. Since it’s a rustic dish, I love serving it at the table directly in the pan it was cooked in, but you can always transfer it to a pretty plate.
This version uses steamed broccoli and lightly caramelized onions, which add wonderful depth and texture. Of course, you can add bacon, ham, or even sausages to make it heartier. It’s quick and easy to assemble and even easier to enjoy.
- 1/4 cup olive oil
- 2 large Spanish onions, peeled and sliced into 1/4-inch slices
- 1 1/2 pounds Yukon gold potatoes, sliced into 1/4-inch rounds
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 head broccoli, cut into small florets
- 8 large eggs
- 1 cup grated Swiss cheese
- 3 tablespoons chopped fresh parsley
Meanwhile, in a saucepan with about 1 inch of water fitted with a steamer, cook the broccoli until fork-tender. Strain and set aside.
In a large bowl, whisk the eggs until of an even color and add the potato-onion mixture and the broccoli. Mix well. Return the mixture to the pan, flatten with the back of a spoon, and cook over medium-low heat until the eggs are cooked and the edges begin to turn golden brown, about 8 minutes.
Meanwhile, preheat the broiler to high. When the frittata is cooked, distribute the cheese on top and place the pan under the broiler for 2 or 3 minutes, until the cheese is melted and bubbly.
Let it rest for a minute, sprinkle the parsley on top, and then serve immediately.
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