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Skillet broccoli and potato frittata Recipe

Skillet broccoli and potato frittata
Source: Chatelaine

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Ingredients

  • 2 tbsp canola oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 1/2 tbsp finely grated fresh ginger
  • 1 900-mL carton no-salt-added vegetable broth
  • 1 400-mL can coconut milk
  • 2 cups frozen diced butternut squash
  • 1 1/4 cups red lentils
  • 1 1/2 cups water, divided
  • 6 cups chopped kale, stems removed
  • 1/3 cup white miso paste
  • 2 tbsp lemon juice, (optional)
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
4 servings

Instructions

  • POSITION rack in centre of oven, then preheat to 400F.
  • Bring a saucepan of water to a boil.
  • Add potatoes and cook until tender, 6 to 8 min.
  • Scoop out and add broccoli to boiling water and cook for 2 min.
  • Rinse broccoli under cold running water and pat dry with kitchen towels.
  • HEAT oil in a 10-in. cast iron frying pan over medium-high. (If you don’t have a cast iron pan, use an oven-safe frying pan.)
  • Add onion, garlic and potatoes and cook, stirring often, until potatoes are brown around the edges, 2 to 3 min.
  • Add broccoli and cook for 2 min.
  • WHISK eggs, 1/2 cup of the cheese, salt, pepper and pepper flakes in a large bowl.
  • Pour into pan and evenly distribute vegetables.
  • SPRINKLE with remaining 1/2 cup cheese.
  • Bake until frittata is golden around the edges and set when jiggled, 12 to 15 min.
  • Serve with a salad.

Dinner

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A recipe from Chatelaine

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