I'm always looking for hearty vegetarian dinner ideas (now more than ever with meat being a little hard to find these days!), and this one definitely fits the bill. Serve this Potato and Broccoli Frittata with Feta with a side of fresh fruit and toast for an easy breakfast, lunch, or dinner.
1/2poundYukon gold potatoescut into a 1/2" dice (peel on)
1/2poundbroccolicut into 1" pieces
8ouncesmushroomsdiced (baby bella or similar)
salt and pepperto taste
Preheat oven to 450 degrees F.
Heat the oil in a large (12-inch) cast-iron skillet over medium-high heat. Cook the shallots and potatoes, while stirring occasionally, until the potatoes begin to brown and soften, about 10 minutes. Season generously with salt.
Stir in the broccoli and mushrooms and cook until the broccoli is tender when pierced with a fork, 5 minutes. If the potatoes are not tender enough pour in 1/2 to 3/4 cup water to help steam and soften the veggies. Turn the heat off once water is completely absorbed.
Transfer half of the veggies to a plate, pour in the eggs, season with salt and pepper, and top with the veggies (from the plate) and crumbled feta. If you're using a true cast iron skillet it should still be plenty hot to start cooking the eggs.
Slide in the oven and bake until the eggs are set, 5 to 10 minutes, and serve.