Broccoli and Goat Cheese Frittata

Frittatas are such a forgiving, accommodating medium - they are great for using leftovers in a very fancy and delicious way. I used leftover cooked broccoli here, but you could used defrosted frozen, or raw - whatever you have will work. The same goes for potatoes - I used leftover boiled potatoes, but roasted or raw will also work. If raw, just sauté (or microwave) them until they are fairly soft to a knife-point before adding the egg. Also, use whatever cheeses you have that need to be used up.

1 Yukon Gold potato, cubed

1/2 small onion, finely diced

8 eggs

1/2 cup half and half

1/8 tsp powered nutmeg (ideally freshly grated)

2 cups small broccoli flowerets

4 oz goat cheese, crumbled

1/8 oz Pepper Jack or cheddar cheese, diced

Preheat oven to 375F. Microwave the potatoes for about 3-5 minutes just t soften a bit. Transfer potatoes into an oven-going (ideally cast iron) skillet with a dash of olive oil. Add the onions and cook for about 8-10 minutes, until the veggies brown up a bit and are soft and fragrant.

Whisk together the eggs and the half and half in a medium bowl. Season lightly with salt and pepper to taste and add the nutmeg. Tip the broccoli and the cheeses and scatter evenly on top of the potatoes in the skillet. Pour the egg mixture over everything and cook over medium heat about 2 minutes, just until the eggs set a tiny bit around the edges.

Transfer the pan to the oven and bake uncovered for about 20 minutes, until the eggs are just set throughout and the top of the frittata has browned up nicely.

Remove the frittata from the oven and allow to cool for a few minutes before slicing. Serves 4-6.

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