Broccolette and Potato Frittata

September 20, 2013


If you are a subscriber to my posts, you may not know me too well.  The funny thing is, I am trying to figure that out lately too.  My youngest was shipped off to college a month ago (not really shipped, it was a four hour car drive), and this leaves me in unfamiliar territory.  For the past 23 years I have been feeding, teaching, listening, cleaning, cleaning again, ok one more time cleaning, and kissing and hugging our four children every single day.  I can’t say I always did everything right, but the one thing I know is that I was always there.  A constant bell went off in my head each day at 3:00p.m..  I made it my responsibility to beat the boys home from school.  I waited in the kitchen to hear about their days.  I knew that having boys meant that many days I would get little response.  They would come in the door ravenous, eat their feast and most likely get engrossed into some video game, TV show, or the many friends that congregated at our house.

I am trying to get used to the quiet, to my clean house, and my empty snack drawer.  I call my kids at college and admit that I wouldn’t mind a messy bedroom now and again.  I tell my kids that have graduated and moved out to come around more often.  I wouldn’t mind some noise around the house some moments.  I absolutely could use a couple more hugs a day, I need to talk to my husband about that one!  My life is different now, a new beginning.  I tell me husband, “thank god we love each other because it’s just you and me now!”

This is the next chapter in my life.  Who am I?  I am a girl, a mother, a friend, a wife, a sister, an aunt, a daughter, but most importantly I am happy!  Happy today to share my life and a new recipe with you.

Broccolette and Potato Frittata
  • 8 ounces broccolette, trimmed and chopped into 1 inch pieces.
  • 2 cups vegetable broth
  • 8 fingerling potatoes, washed and cut lengthwise and cubed.
  • ½ sweet onion, sliced thin.
  • 10 large eggs
  • 1 cup grated parmesan.
  • ¼ cup olive oil
  • salt and pepper taste (the parmesan is salty, I only added pepper)
  1. Place chopped potatoes and broth onto a large(12 inch) oven proof skillet and bring to a boil. Cook, turning potatoes over frequently until most of the liquid is absorbed and potatoes are tender.
  2. Reduce the heat slightly and add the broccolette, onion, and olive to the pan and sauté 3 minutes or until vegetables are soft.
  3. Meanwhile, preheat your broiler and whisk the eggs with half of the cheese and pour over the potato and broccolete mixture.
  4. Cover and cook over medium heat 8-10 minutes until the eggs are almost set.
  5. Sprinkle the remaining cheese over eggs and place skillet into the oven and broil until a nice golden brown, 5 minutes or so.
  6. Let cool slightly before slicing.




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