Broccoli and Potato Frittata

A frittata is a great breakfast dish or a dinner breakfast meal.  It is quick dish to make that combines lots of flavors. You’re getting lots of protein from the eggs along with your veggies! Frittatas are one of my favorite breakfast dishes so you’ll be seeing more recipes for them. Enjoy!

Ingredients

• 1 cup broccoli, chopped
• 1/3 cup onion, chopped
• 1 clove garlic, minced
• 2 Tablespoons coconut oil
• 1/3 cup heavy whipping cream
• 1/8 cup water
• salt and pepper, to taste
• 6 eggs
• 1 teaspoon turmeric
• Parsley, to taste
• 1 potato, shredded

Method

Preheat your oven to 375 degrees Fahrenheit.

In a 10-inch cast iron skillet , melt your coconut oil over medium-high heat.

Add the onion and cook until translucent. Add the garlic and cook for 30 seconds to 1 minute. You want to get that nice garlic aroma without burning the garlic.

Toss your broccoli into the pan and continue cooking for five minutes or until your broccoli is soft.

In a separate bowl, whisk together the eggs, cream, water, salt and pepper, and turmeric. Stir in the shredded potato.

Once your broccoli has softened, pour the egg mixture into the hot pan. Give it a quick, gentle stir and sprinkle parsley lightly across the frittata.

Then, let it sit on the heat for two minutes or until the edges start to set.

Turn your burner off and pop the skillet into your preheated oven for 15 minutes or until eggs are cooked all the way through.