Recipe: Potato-Broccoli Frittata (with green onion and parmesan, Woman's Day, 1980's)

POTATO-BROCCOLI FRITTATA



3 medium-size potatoes, peeled and diced
1/4 cup vegetable oil
1 (10 ounce) package frozen chopped broccoli, partially thawed
6 green onions, cut in 1-inch pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
8 eggs
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley (optional)

Cook potatoes in oil in large covered ovenproof skillet over medium heat 10 minutes or until tightly browned and tender.

Add broccoli and green onions; cover and cook 5 minutes or until broccoli is crisp-tender. Stir in salt and pepper.

Beat eggs with Parmesan and parsley. Pour over potato mixture. Cook over low heat 5 minutes, running spatula around edges as eggs set and tipping pan slightly to allow uncooked egg to run to bottom of pan, until frittata bottom is lightly browned.

Either place skillet in preheated 350 degrees F oven 5 minutes until top of frittata is set, or invert frittata onto large plate, slide back into skillet and cook 3 to 5 minutes until bottom is set and lightly browned. Serve from skillet or serving plate.

Makes 4 servings
Source: Vintage magazine recipe clipping: Woman's Day, Busy Day Menus, December 11, 1984