Broccolette, Potato and Yogurt Frittata

This filling frittata can be served at any meal! Excellent option for having guests over as it easily serves 4, and goes great with coffee or tea for a long brunch date.

Ingredients:

• 6 large eggs

• ½ cup plain yogurt 

• 1 medium potato, thinly sliced

• 1 small onion, thinly sliced

• 1 bunch broccolette, chopped into bite-size pieces

• 2 tbsp olive oil

• Salt and pepper to taste

• Optional: ½ cup grated cheese (feta, parmesan, cheddar, any cheese will do!)

• Optional: pinch of chili flakes or fresh herbs 

Directions:

1. Heat 1 tbsp olive oil in an oven-safe skillet over medium heat.

2. Add sliced potato with a pinch of salt.

3. Cook 8–10 minutes, stirring occasionally, until tender and lightly golden.

4. Add remaining olive oil and onion. Cook 3–4 minutes until soft.

5. Stir in broccolette and cook another 2–3 minutes until bright green and slightly tender.

6. In a bowl, whisk eggs, yogurt, salt, pepper, and optional cheese/herbs until smooth.

7. Lower heat to medium-low.

8. Pour egg mixture evenly over vegetables.

9. Cook undisturbed for 5–7 minutes, until edges are set.

10. Transfer skillet to a preheated 375°F (190°C) oven. Bake 8–12 minutes, until center is just set–test with a toothpick by inserting a toothpick into the middle and making sure it comes out clean.

No oven? Cover with a lid and cook on very low until set, or flip onto a plate and cook the other side briefly.