Monday, June 22, 2009

Potato, Bell Pepper, and Broccoli Frittata

Breakfast is my favorite meal of the day, and a breakfast with eggs is my favorite kind of breakfast. Oh, wait. Cancel that. I’m not a big fan of stratas. But other than those, I love eggy breakfast dishes. :)

At least once a week I make omelets or a frittata and, with whole-grain toast and fruit, we are set for several hours until lunch.

This particular recipe for a frittata takes a little forethought to make because the potatoes and broccoli have to be cooked and cooled beforehand, but it’s well worth it the effort. Flavorful with a delicious smoky flavor (thanks to the smoked Gouda and smoked paprika), it is Jack’s favorite frittata and he requested it for his birthday breakfast a couple of weeks ago.

My basic recipe calls for broccoli, but I have also used lightly sautéed spinach as a substitute (add it during the last 2 minutes when cooking the bell peppers and onion). Also, when I have it, smoked applewood cheddar adds an awesome flavor as well.

And a procedural note. I specify that the broccoli should be cooked beforehand because I have found that because it is a “harder” veggie than the peppers and onions, it doesn’t cook in the same amount of time. I find it easier just to cook it while I cook the potatoes, but you can certainly add it to the olive oil and cook for a couple of minutes before adding the other vegetables. I just find that I get distracted* and forget to add the other veggies!

Note- the photo shows a half-recipe baked in a 6” cast iron skillet.

*And no broccoli because it was morning and I forgot the broccoli!!! I told you that I get distracted...

* Exported from MasterCook *

Potato, Pepper, and Broccoli Frittata

Recipe by: Vicci:

Servings: 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red potatoes -- boiled or steamed and cooled

2 medium red bell peppers

1 tablespoon olive oil

1 medium onion -- chopped

1 cup broccoli florets -- steamed

1 large garlic clove -- minced

4 large eggs

3 large egg whites

3 tablespoons water

1/2 teaspoon smoked paprika

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 ounces smoked Gouda cheese -- shredded

Prepare potatoes and broccoli.

Preheat oven to 375F

Rub vegetable shortening into a 12" diameter cast iron (or other ovenproof) skillet.

Slice potatoes (peel first, if desired) into 1/4" thick slices and layer in the skillet.

Cut 2 or 3 thin rings from the center portion of each bell pepper and set aside. With the remaining pepper, deseed and chop into 1/4" dice.

Heat oil in a skillet and sauté the diced red pepper and onion over medium-low heat until almost tender. Add the garlic and sauté for an additional minute. Stir in the cooked broccoli florets.

Beat the eggs and egg whites with the water and seasonings, then stir in about 1/2 of the shredded cheese.

Arrange the cooked vegetables over the potato slices, pour the egg mixture over all, sprinkle with remaining cheese, and arrange the bell pepper rings on top.

Place in oven and bake for 25 to 30 minutes, or until eggs are firm and cooked. Let stand for a couple of minutes, and cut into wedges.

- - - - - - - - - - - - - - - - - - -

Per serving: 205 Calories (kcal); 9g Total Fat; (40% calories from fat); 11g Protein; 19g Carbohydrate; 140mg Cholesterol; 551mg Sodium