Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distinct Jarlsberg cheese. This recipe comes to us from Cathy of A Life Less Sweet.
- 11/2 cups red potato, cubed
- 1 cup onion, chopped
- 11/2 cups broccoli florets, chopped and steamed
- 1/2 cup Jarlsberg cheese
- 4 eggs
- 1 cup skim milk
- 3/4 tsp salt
- 1/2 tsp paprika
Preheat oven to 400 F.
In an oven-safe skillet over medium heat, sauté the potato and onion for about 10 minutes or until potato is tender, stirring frequently.
Add broccoli florets to the skillet and top with cheese.
In a medium bowl, combine eggs, milk, salt, and paprika. Pour egg mixture into skillet over potato mixture. Shake the pan a bit to distribute the ingredients. Cook over medium heat for 5-10 minutes or until the bottom starts to set up while the top is till a bit liquidy.
Move skillet to oven and cook for another 15-20 minutes or until the frittata has set up. A toothpick inserted about an inch from the center should come out clean.