(modified
from a recipe from Food Network, nonetheless, our kids love it as a dinner
alternative too!)
8 large eggs
2 tbsp whole milk
salt & pepper 1 tbsp butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced broccoli
1 tomato, chopped
1 cup shredded cheddar cheese
¼ cup sour cream
¼ cup salsa
Preheat
oven to 400º. In a large bowl,
whisk together eggs, milk, salt, and pepper until
foamy. Melt butter into a well seasoned
cast iron skillet. Sauté the onion, potato, and broccoli. Pour the egg mixture into the skillet and quickly add the
tomato and cheese.
Do not stir or you will have scrambled eggs! Allow the skillet on medium heat to cook the
eggs to slightly brown the bottom and sides.
Once the sides of the egg mixture appear to have firmed up slightly, put
the skillet into the hot oven. Bake for
approximately 10 minutes or until the center of the frittata has slightly risen
and firmed up. Serve with sour cream and salsa immediately.
