Dozen-Egg Frittata with Any Veggies | Where Cooking Begins

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

olive oil

🥗Healthier: coconut oil

💰Cheaper: butter

Butter is often more affordable and provides a rich flavor.

Crack 12 eggs into a large bowl and blend them using a hand blender until emulsified and smooth.

Set the blended eggs aside by the stove.

Prepare 1 pound of potatoes by slicing them thinly for quick cooking.

Season the sliced potatoes with salt, black pepper, and a big pinch of chili flakes.

Cook the seasoned potatoes in a non-stick skillet over medium heat until they take on a golden color and are tender.

Test the potatoes with a cake tester to ensure they are tender but still have a slight resistance.

Remove the cooked potatoes from the skillet and set them aside.

Chop a half onion (using the whole onion if small) and prepare 2 cups of broccolini by removing the bottoms and slicing them thinly.

Add the chopped onion and broccolini to the skillet and sauté until tender.

Once the vegetables are tender, add the cooked potatoes back into the skillet and mix everything together.

Pour the blended eggs over the sautéed vegetables in the skillet.

Cook on the stovetop over low heat until the edges begin to set, then transfer to a low-temperature oven to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens