Potato, Broccoli and Cauliflower Frittata (Italian)


Frittatas originated in Italy, and the ingredients were mainly leftover foods. Very similar to what has been noted about pizza; a poor man’s meal. Frittata became a craze in the states in 1952 after the first English recipe was featured in the New York Times.

Pepper, Potato, and Veggie Frittata (Italian)

¼ cup olive oil
½ cup diced and cooked leftovers (I used broccoli and cauliflower)
1 yellow onion, thinly sliced
2 potatoes unpeeled, thinly sliced
1 8 oz Package of cream cheese, cut into small squares
Salt and freshly ground pepper to taste
8 eggs

1. In a large flameproof frying pan, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the potatoes and cook, stirring occasionally until the potatoes are tender, about 20 minutes. Sprinkle with salt and pepper.
2. Meanwhile, in a bowl, beat eggs until well blended. Season with salt and pepper. Preheat a broiler (griller) when the potatoes are tender saute leftover veggies, then pour in the eggs. Add cream cheese and sprinkle paprika
3. Cook, lifting the edges as needed to allow the uncooked egg to flow underneath, until set around the edges, but still moist. About 10 minutes. Sit under the broiler until the top is set and golden, about 1 minute. Watch the pan closely that the frittata does not brown. Remove from the broiler and transfer to a serving plate. Serve hot, warm or room temperature. Cut into wedges.

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