Easy Potato Frittata
Tonight I wanted an easy recipe for dinner that wouldn’t heat up the whole kitchen, something that would use up some of the many eggs we had from our chickens. I threw some ingredients together and when I finished, realized I’d made a form of potato frittata.
Ingredients
Scale
- 6 potatoes, sm/med size, diced
- 1 head broccoli, small-medium
- 1 carrot, grated
- 4–6 eggs, organic preferably
- 1 TB olive oil
- grated cheese (opt)-I use raw cheese sparingly
- 1 tsp sea salt
- 1 drop marjoram essential oil (optional)
Instructions
- Dice up your potatoes small, use a cutter if you have one. We pulled out the Cuisinart and used this attachment, which worked perfectly and saved tons of time. A fry cutter would work too.
- Put the potatoes and olive oil in a large skillet on medium-high heat. Cook for 3-5 minutes.
- Grate the carrot on top.
- Add the chopped up broccoli and stir. Cook for another 3-5 minutes. Stir.
- Add your eggs. We had plenty from our chickens.
- Stir and cook for another 3-5 minutes. Top with a little grated cheese.
Notes
Optional Recipe Add-ins
- yellow or green onion, chopped
- garlic, pressed
- bell peppers, diced
- zucchini, diced
- spinach, chopped
- corn, cut
- peas
- asparagus, chopped
- ground pepper
Find it online: https://naturaloilmom.com/easy-potato-frittata/