Broccoli, Shallot and Potato Frittata

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Broccoli

  Raw

  1 cup chopped or 91g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. In a medium bowl, whisk the eggs and egg whites until frothy. Mix in the freshly chopped basil and season with salt and pepper.
3. Heat olive oil in an ovenproof skillet over medium-high heat. Sauté the shallots, broccoli, and potatoes until they begin to soften, about 3-5 minutes.
4. Add the egg mixture to the skillet and stir until evenly combined.
5. Cook, shaking the pan occasionally, until the egg begins to set around the edges, about 3-4 minutes.
6. Transfer the skillet to the oven and bake the frittata until the top is puffed and completely set, 10–13 minutes.
7. Serve directly from the skillet or transfer to a serving dish using a spatula.

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