Set the Net

Recipes and snapshots of life in Bristol Bay, AK


Are your feeling the turkey hangover yet? We, somehow, made a clean no-leftovers-sent-home break from Thanksgiving dinner and while I was a bit sad there was no pumpkin pie for breakfast Friday morning, I was relieved I didn’t have to get cracking on the rest of the leftovers that come with the big meal this year.

So for dinner last night we had the, maybe only, meat free dinner that’s a big hit in our house, this frittata.

It’s just egg and veggies people.

But the broiled crisp browned cheese on top and the deceivingly simple list of ingredients make it oh so much more. I use a variety of veggies in mine, all of which you could tweak depending on your palette, just don’t skip the onions or potatoes and throw in something for added color, kale works nice, diced tomatoes, or even that wilted bunch of rainbow chard you have hiding in the veggie drawer… yes I know you’re there, stop plaguing my conscious…

Potato and -fill in the blank- Frittata 

You’ll need:

5-8 small/medium red potatoes (or any waxy potato you have on hand), cubed inch square-ish

1 cup vegetable broth or another broth (I used beef, does that disqualify the meal as meat free? it was what I had on hand this round) no broth? No problem, salted water is ok too!

1/4 cup olive oil

1 small red or white onion, sliced thin

1 red, yellow or orange bell pepper, sliced thin

1 cup chopped broccoli

8-10 large eggs

1 cup grated Manchego, aka best cheese ever, or if you’re out of that…Parmesan works splendidly

Salt (fine sea salt if you have it, no? Table it is!) and ground black pepper, to taste

Simmer the potatoes

Put the potatoes and broth in a 12 inch oven proof frying pan, cast iron is pictured. Bring to a boil then lower to simmer for 10 minutes or until the potatoes are tender and broth has been mostly absorbed.

 Slice the onions

While potatoes are simmering, slice your onions and bell peppers.

Add the onions & peppers

Once potatoes are tender add in the olive oil, onions and bell pepper to the pan. Cook over medium heat for one minute turning frequently to get oil evenly distributed.

Veggies Sautéed

Add in your broccoli (mine came straight out of the freezer, a batch I blanched from the farmer’s market this fall) Reduce heat to medium-low, cover and cook 3-4 more minutes.

Turn on your broiler.

Pour in the eggs & cheese

Beat eggs with half of your grated cheese, salt and pepper, then pour egg mixture over veggies in your pan.

Cover and cook on medium (or medium low if the edges are browning too fast) until the eggs are mostly set. (Huh? till the sides don’t jiggle when you shake the pan but the middle is still a little bit raw eggy, does that help?)

Sprinkle remaining cheese evenly over the top of the frittata (do not skip this part, if you have to omit any cheese don’t put it in the eggs, I repeat do not skip the cheese on top!), put pan into oven under broiler until the cheese is browned and bubbling and the eggs are fully set. Mine took about 5 minutes, I have a machine of a broiler, depending on your heat level it may take longer, whatever you do, do not broil unattended!

Allow to cool a few minutes before slicing.


My nephew (8) had, no joke, 3 slices for dinner!

Stand alone this is a great dish, but if you can handle that much nutrition in one sitting, a side salad pairs nicely – way to be an adult!

Recipe adapted from, potato and broccolini frittata from Deb Perelman’s Smitten Kitchen

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