Broccoli Potato Frittata with Prosciutto

I’ve mentioned recently that as a member of AOL’s Lifestyle Collective, I was asked to participate in their 2016 Food Awards. As a judge, I received a box of kitchen-related products to use and review. The box was full of fun goodies that I’ll be referencing over the next couple of weeks, but one that stood out was a gorgeous Le Creuset enameled cast iron skillet. Any cook knows the reputation of Le Creuset cookware, and I love the size of this skillet. And the color fits right into my kitchen!

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We use our other cast iron skillets for just about everything, but from the moment I took the skillet out of its box, I could think of nothing but a frittata. It’s been a while since I’ve made a frittata and we love egg dishes like that! You can put just about anything in them and they are hearty enough for brunch or lunch or even dinner. I started by crisping up thinly sliced prosciutto, which brought Cholula and her bacon radar directly underfoot.

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While the prosciutto did its thing, I snipped some thyme from my potted plant and prepped some veggies. I cut broccoli into tiny florets, sliced half of an onion, and sliced up a Yukon Gold potato. I also grated a big pile of Parmesan cheese, and I whisked most of that into a bowl with eggs.

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I love cooking in cast iron because the heat is so even. This skillet is pretty shallow but I could spread all of the veggies out as they were cooking. After I removed the prosciutto, I started softening the onion. I added the potato and broccoli and sautéed them for a while before splashing in some chicken broth. The veggies soaked up the broth while they cooked and they cooked more quickly. I seasoned the pan with salt and pepper and sprinkled in some crushed red pepper for heat and some chopped thyme from the pot on my patio. Last, I sprinkled big pieces of prosciutto over the veggies. Yum!

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When the veggies were ready, I poured the egg and Parmesan mixture over everything. There were just enough eggs to get to the edges of the pan but the veggies were still visible on top, which was just what I wanted! I found a lid that mostly fit on the skillet and let the eggs cook for a few minutes. When the sides were set, I topped the whole thing with more Parmesan and stuck the skillet in the oven under the broiler to finish cooking. I love stove-to-oven cookware!

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I made sure the eggs were set by giving the skillet a little jiggle before removing the frittata. The cheese had browned beautifully, and I love that you could see little bits of broccoli and prosciutto poking through. Hungry yet?

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I wasn’t shy with our servings. This isn’t an egg-dense dish; every bite was full of veggies. It’s so hearty! There was the perfect amount of salty bite, thanks to the prosciutto and Parmesan cheese. Like I said, you could put just about anything in here- any veggie, other proteins, different cheeses. The possibilities are endless!

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Another bonus of a frittata is that they are freezable. Once it had cooled, I cut the leftovers into big wedges and wrapped them in foil, then popped them into a Ziplock bag for the freezer. A couple of days later, we pulled a couple of wedges out of the freezer to thaw a bit, still in the foil. We reheated them in the toaster oven and they were just as delicious as they were straight from the skillet!

I think it’s time I put the frittata back on regular rotation in our kitchen, don’t you?

Broccoli and Potato Frittata with Prosciutto (adapted from Smitten Kitchen)

You’ll need:

  • 4 ounce package of thinly sliced prosciutto
  • ½ white onion, sliced
  • 2 small Yukon Gold potatoes, halved then sliced
  • 1 head of broccoli cut into tiny florets
  • ½ cup chicken broth
  • 2 cloves garlic, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 heaping cup grated Parmesan cheese
  • 8 eggs
  • Salt and pepper
  • 1 teaspoon fresh chopped thyme

In a medium cast iron skillet, heat a swirl of olive oil. Add the slices of prosciutto in batches and crisp like bacon. Remove and set aside on a paper towel-lined plate.

In the same skillet, add another couple of swirls of olive oil. Add the onion and season with salt and pepper. After a few minutes, add the potatoes and allow them to begin to soften and then add the broccoli. Cook for another few minutes. When the veggies are becoming tender, add the chicken broth and let it be absorbed. Add the garlic and crushed red pepper and sauté until the veggies are done. Crunch the prosciutto in chunks over the veggies.

Turn on your oven’s broiler. In a small bowl, whisk together the eggs and half of the Parmesan cheese. Pour the mixture over the veggies right in the skillet. Add most of the fresh thyme. Cover the skillet for a couple of minutes while the eggs begin to set. When the sides of the eggs are done, cover the frittata with the rest of the Parmesan cheese. Place it under the broiler without the lid for 4-5 minutes or until the cheese is browned and the eggs don’t jiggle when you wiggle the skillet. Serve as breakfast, brunch, lunch, or dinner, and don’t forget that you can freeze the leftovers! Yum.

Check out AOL Lifestyle’s 2016 Food Awards!

Find my whole collection of recipes HERE.

One year ago: Chicken, Black Bean, and Butternut Squash Enchiladas with Charred Poblano Sauce.

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