Christmas Frittata Primavera

This is a great dish for Christmas morning. It can wait until troops awake, whenever hunger strikes. Hot, warm, cool, reheated - either way it is inviting, and has all the right colors for Christmas.

2 2-inch Yukon Gold potatoes

1 cup chopped onion

1 clove garlic, minced

3 cups broccoli flowerets

4 oz Pepper Jack cheese, 1/4-inch cubes

18-20 grape tomatoes. sliced in half lengthwise

6 eggs

1/2 cup cream

1/4 tsp ground nutmeg

Favorite hot sauce and salsa to taste

Preheat oven to 400F. Pierce potatoes with tines of a fork all over. Cook in microwave for 5 minutes, turning once. Let cool enough to handle then cut into thick slices or chunks.

Meanwhile, sauté onions in a dash of olive oil an oven going skillet (preferably cast iron). Cook for about 5-8 minutes until onion begins to brown. Add garlic and cook another 2 minutes over low. Add potatoes and enough additional oil if needed to brown a bit in the pan - about another 3-5 minutes.

Place broccoli in a microwave safe dish with a Tablespoon of water. Cook for about 3 minutes, just to turn a slightly darker green. Remove from microwave, drain and place over potatoes.

Add cheese and tomatoes on top of broccoli in an even layer. Turn heat below skillet to medium high.

Whisk together the eggs, cream and nutmeg. Add a dash of salt and pepper. Pour egg mixture over vegetables. Drizzle with hot sauce. Allow the eggs to set around the edges for about 3-5 minutes. Sprinkle with a few teaspoons of salsa on top. Place skillet in oven. Bake for about 20-30 minutes, until frittata is cooked through and nicely browned on the top.

Remove from oven and cool a few minutes. Slice and serve.

Serves 4-6. Merry Christmas.

Christmas Tree, Rockefeller Center, NYC, 2018

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