Baked Sicilian Frittata

5.0(9)

I like to do the first and second step the night before, so I can put it together quickly the next morning for a hearty breakfast. The 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a weekday breakfast. Usually I half this recipe to serve 4 instead of 8, except over the holidays.

by breezermom·published 2010-11-05

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Breakfast

Servings

8 serving(s)

Total time

1h 5m

prep 15 min

Calories / serving

411 kcal

Ingredients (13)

serves

5 medium red potatoes, sliced (peel if you want to, I don't)potato
1/4 cup olive oilolive-oil
1 cup onion, choppedonion
1/4 cup green pepper, choppedbell-pepper
3 garlic cloves, mincedgarlic
4 cups frozen chopped broccoli (feel free to use fresh if you'd like)broccoli
12 eggs, beatenegg
3/4 cup parmesan cheese, gratedparmesan
1/2 cup waterwater
1 teaspoon dried basil leavesbasil
1/2 teaspoon saltsalt
1/2 teaspoon black pepperpepper
1 1/2 cups monterey jack cheese, shredded (6 oz)

Instructions (4 steps)

01Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
02Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
03

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Rich recipe — supports nutrition-aware planning.