Roasted Potato Frittata with Broccoli Pesto

It’s been a short time since I shared this Broccoli Feta Fritatta right here, however I believe this new recipe would possibly take the cake for my new favorite. Frittatas are a go-to when there are veggies that have to be used within the fridge, and they’re all the time loved by the entire household, whether or not contemporary out of the oven or for chilly or re-heated leftovers. Utilizing ricotta blended into the eggs creates a light-weight texture I like and likewise appears to mellow a few of the sturdy egg flavour I’m not all the time in love with. Use any greens right here (chard or spinach or kale will all be scrumptious), and check out it with or with out the added cheese on high. I particularly love the addition of roasted potatoes on this model, which creates one other step admittedly, however it’s straightforward sufficient to do that beforehand a couple of days upfront. It actually makes a meal out of this dish!

I initially shared this Broccoli & Lemon Zest Pesto recipe on the weblog a few years in the past, and I have to admit I do get a kick out of re-visiting outdated recipes. This time round I believe it’s nicer with added parmesan, however actually be at liberty to omit this added cheese in case you like.

2 tbsp olive oil
1 medium purple onion, chopped
2 tsp salt, divided
1 giant yellow potato, lower and roasted*
1 bunch inexperienced kale, chopped (thick stems eliminated)
1 contemporary jalapeno pepper, chopped
10 eggs
1/2 cup milk
1 cup ricotta
1 cup sharp cheddar cheese, grated

Pre-heat the oven to 375 levels. In a big oven-proof pan (forged iron or a shallow dutch oven), warmth the olive oil on medium-high warmth and add the purple onion and 1 tsp of the salt. Cook dinner for five minutes, stirring. Add the chopped kale and jalapeno to the pan and cook dinner till the kale is wilting, about 3 extra minutes.

Crack the eggs right into a bowl and whisk to interrupt up the yolks. Stir within the milk and remaining tsp of salt and whisk once more. Add the ricotta and really gently fold it into the eggs to interrupt it up. When the veggies are prepared, pour the egg and ricotta combination into the new pan (with the warmth nonetheless on!), stirring the ricotta instantly after pouring it in to additional unfold it out and break up any giant items.

Prime the egg and veggie combination evenly with the roasted potatoes, adopted by the grated cheddar. Cook dinner on the range for 8 minutes or so, till the perimeters are beginning to set. Bake within the oven, uncovered, till the cheese is browning, 30-35 minutes. Get pleasure from heat or at room temperature topped with broccoli pesto. If you happen to favor much less spice, omit the jalapeno pepper or take away the seeds earlier than utilizing.

*To roast potato upfront, chop into cubes and toss with 1-2 tsp of olive oil. Lay on a flat baking tray and roast at 400 levels for 25-Half-hour, or till brown. Toss right here and there to make sure even cooking. 

Broccoli Pesto

1 giant broccoli crown (or 2 smallish ones), washed and chopped (about 2 – 2.5 cups chopped)
1/3 cup pumpkin seeds
1 clove garlic (elective)
1 tsp salt
4 tbsp lemon juice
1 tsp lemon zest
3 tbsp olive oil
3/4 cup contemporary parsley
1/4 cup contemporary basil leaves
1/4 cup grated parmesan

Begin by placing up some water to boil in a small saucepan and steam the broccoli for 2-3 minutes till vibrant inexperienced and tender, however not mushy. As soon as cooked, take away the broccoli from the warmth and put aside.

Roast the pumpkin seeds in a 350-degree oven for 2-3 minutes till turning brown and aromatic. Put together the lemon juice, lemon zest, & contemporary herbs and put aside. As soon as the seeds are toasted, take away from the oven and add them on to the blender heat with all the components. The combination would possibly want some agitation with a spatula to get going however ought to get going to a pleasant little bit of pureeing in little time. Mix on excessive till effectively blended.