potato and broccolini frittata
I don’t mean to undersell this, but this is just a frittata. It’s not going to help , it’s not to going to solve the whole , it’s not a cake you’ve been missing out on , which was 30 years ago, ow. No, it doesn’t have higher powers or , it’s not even the life-changing soup stock I’ve been meaning to tell you about for two years now (next week?) and I was about to say that it didn’t make the unconquerable in the kitchen conquerable, except that might not be true. This, in fact, did exactly that last Monday night, when someone told me about the recipe that morning and we had it on the table by dinnertime, no small feat some Mondays.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
- 1 cup vegetable or another broth; just use salted water if you don’t have it around
- 1/4 cup olive oil
- 8 ounces (usually 1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
- 1 small red or white onion, thinly sliced
- 8 large eggs
- 1 cup (about 3 to 3 1/2 ouncesgrated Parmesan cheese
- Salt and freshly ground black pepper, to taste