A stovetop or oven-baked egg frittata with tender potatoes, chopped broccolini, cream, and fresh chives.
By james
Servings
4
8 piece eggs
0.25 cup heavy cream
2 piece potatoes
1 bunch broccolini
3 tbsp chives
1.5 tbsp olive oil
0.75 tsp salt
0.5 tsp black pepper
Calories
674 kcal
Protein
24g
Carbs
98g
Fat
21g
Fiber
10g
Sugar
13g
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Prep
1. Heat the oven to 375F if finishing the frittata in the oven. Dice the potatoes into small pieces, trim and chop the broccolini, and slice the chives.
2. Whisk the eggs, heavy cream, salt, black pepper, and most of the chives in a bowl until fully combined.
8 piece eggs,
0.2 cup heavy cream,
2.2 tbsp chives,
0.8 tsp salt,
0.5 tsp black pepper
Cook Vegetables
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook until nearly tender and lightly golden, stirring occasionally. Add the broccolini and cook until just tender.
4. Reduce the heat to low and pour in the egg mixture. Stir gently once to distribute the vegetables evenly, then let it cook undisturbed until the edges are set.
8 piece eggs,
0.2 cup heavy cream,
0.8 tsp salt,
0.5 tsp black pepper
5. Transfer the skillet to the oven and bake until the center is just set and lightly puffed, 8 to 10 minutes. For a stovetop finish, cover and cook on low until the center is set, 10 to 12 minutes.
Serve
6. Let the frittata rest for a few minutes. Scatter the remaining chives over the top, slice, and serve warm.
0.8 tbsp chives
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By james