Fridge-Clean-Out Frittata | Quick and Easy - Part 1 | @KateFlowerFood

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes offer more nutrients.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini can be a lighter option.

Get eggs in a bowl and whisk with salt, pepper, and dry dill, then set aside.

Heat olive oil in a cast iron pan on the stovetop.

Add garlic to the pan to infuse the oil.

Add onions to the pan with salt and cook until caramelized.

Parcook royal blue potatoes, cut into thin rounds, and add to the pan once onions are cooked.

Layer the potatoes in a single layer across the bottom of the pan with the caramelized onions and garlic.

Add broccolini to the pan, laying it in without fuss.

Sprinkle feta cheese over the vegetables in the pan.

Add more potatoes and broccolini on top, followed by more cheese.

Pour the whisked eggs evenly over the top to hold everything together.

Let the frittata cook on the stovetop until bubbles start to appear in the egg.

Transfer the pan to the oven and bake for 15-20 minutes until set and no wet egg comes through when cut.

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens