03 October 2013

Recipe - Broccoli Frittata

We had an abundance of canned diced potatoes in the pantry, so I made up a couple of new recipes.

First I cooked 2 chicken breasts in a skillet with a little oil until cooked through. I diced the cooked chicken and added it back to the pan with a can of diced potatoes. I seasoned them with garlic salt, pepper, and Italian herbs. Stir frequently to keep the potatoes from sticking. While the chicken was cooking, I put 1 Tbs butter in a saucepan. When the butter had melted, I added 1 Tbs cornstarch. I stirred that with a whisk for a minute then poured in 1 cup of milk and simmered that over medium-low until thickened. Then I removed the white sauce from the heat an added cheese - I put in 2 slices each of American and Colby Jack cheeses, and about 2 Tbs Parmesan. I also added a spoonful of sour cream. When the cheese was melted, I poured the cheese sauce over the chicken and potatoes and stirred it all up. 

Dino loved this Cheesy Chicken and Potatoes! But I forgot to take a picture...

The next dish I made with the canned diced potatoes was a broccoli frittata:


Broccoli Frittata

INGREDIENTS
1 Tbs butter
1 can diced potatoes, drained
8-12 oz. package frozen broccoli
Salt and pepper*
6 eggs
1/4 cup milk
2-4 oz. cheese**

DIRECTIONS
Preheat oven to 425 degrees F. Melt the butter in an oven-safe skillet and add the potatoes. Stir often to keep them from sticking. Thaw the broccoli in the microwave, cut into small pieces if needed, and add to the skillet. Season with salt and pepper to taste. Whisk the eggs and milk in a bowl. Once the potatoes and broccoli are hot, remove from the heat, top with cheese, and gently pour the egg mixture all over the potato mixture. Immediately place the skillet in the hot oven and bake until almost set, about 10 minutes, turning the oven to "broil" for the last minute to really puff it up and finish setting the eggs. It is done when you shake the pan and the eggs don't jiggle. Slice and serve with a side of fresh fruit.

*I seasoned the potatoes with garlic salt, lemon pepper, and Italian herbs for more flavor.
**I used what I had on hand - 1 oz crumbled feta and 2 slices pepper jack cheese. This would be good with just about any kind of cheese - shredded cheddar, colby, monterey jack, parmesan, swiss, etc...

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