Autumn Frittata

Serves 4 | Prep Time: 10 minutes | Total time: 25 minutes

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Ingredients

6 eggs

¼ cup heavy cream

1 tsp salt, divided

1 TB butter

1 Yukon Gold potato, thinly sliced

1 cup individual broccoli florets

1 clove of garlic, minced or pressed

1/8 tsp dried thyme

1 cup shredded cheddar cheese

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Method

1. Preheat the oven to 400 degrees F.

2. Whisk together eggs, cream, and ½ tsp salt.

3. Melt the butter in an oven-safe 10-inch frying pan over a medium-high heat. Add the potatoes in a layer on the bottom with broccoli on top, and sprinkle with the remaining salt. Cover. Cook for 4 minutes then remove the lid. Add the garlic and thyme, and cook, stirring, for one minute more.

4. Spread the vegetables into an even layer and distribute the cheese evenly on the top.

5. Pour the egg mixture over the top and cook for a few minutes until the egg sets at the edge of the pan.

6. Place the skillet in the oven and bake for 8 minutes. Check to see if the egg is done by making a slit in the center of the frittata. If the eggs are still runny, bake for a few more minutes. If it’s set, remove from the oven and serve, sliced in wedges.

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