Time: 15 minutes
2 tablespoons olive oil
2 onions, chopped
½ pound new potatoes, sliced thin
2 shallots, chopped
½ teaspoon plus 1/8 teaspoon salt
½ pound seasonal vegetables (squash, broccoli, asparagus), cut in ½-inch pieces
¼ cup goat cheese
1 bunch chives, chopped
- In a 12-inch ovenproof skillet, heat oil over medium heat. Stir in onions, potatoes, 1 shallot and 1/8 teaspoon salt. Cover and cook, stirring, 5 minutes. Stir in vegetables and cook 2 minutes. Set aside half this mixture.
- In a large bowl, beat eggs and whisk in ½ teaspoon salt. Cook over medium-low until eggs set, about 5 minutes. Top with reserved veggies, cheese and remaining shallot.
- Place skillet under broiler set to low until top of frittata puffs. Sprinkle with chives.
Nutrition Per Serving: 179 calories, 10 g protein, 11 g carbohydrates, 10 g fat, 3 g saturated fat, 234 mg cholesterol, 2 g fiber, 293 mg sodium
Recipes from Super Natural Every Day, by Heidi Swanson (10 Speed Press, 2011). Used with permission.
From our sister publication, Remedy, Summer 2011