Skillet broccoli and potato frittata Recipe

Name: Skillet broccoli and potato frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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)

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.