Lately, I've been making roast baby potatoes quite regularly.  Toss with a bit of olive oil, salt & pepper and bake 30 minutes at 425 F.  Sometimes I use flavored olive oils. Sometimes I add other spices to accompany whatever we're having for dinner.  Since then, I've been finding innovative ways to use the leftover roasted potatoes - and find that in quiche or frittatas, they work great!   I've posted a versatile frittata recipe in the past, but this one is a bit different - allowing for use of frozen broccoli and the roasted potatoes.  

A rich frittata, ready to eat!

Vegetable Frittata with Roast Potatoes

I have a nice large 12" cast-iron pan that works perfectly to sauté the vegetables and then pour over the egg and bake.  The ideal pan is one that you can use on the stovetop and then also bake in the oven.  If you don't have this, no worries! You can cook your vegetables, then pour it into a large baking dish to cook in the oven (I usually go for a 9 x 13" when not using the cast-iron).   

Preheat oven to 425 F. 

In a large cast-iron or similar pan, cook over medium to medium-high heat: 

1 Tbsp olive oil

1 Tbsp butter

1/2 - 1 onion, diced

1 medium zucchini, diced or sliced

1 1/2 cups frozen broccoli

Salt & Pepper generously

I find the addition of frozen broccoli will slow down the overall cooking a bit, but generally it takes ~7-8 minutes until the onions are softened (not soggy). 

Once your onion has softened and vegetables cooked (still crisp, not soggy), add and cook an additional 3-4 minutes:

1 - 2 cups diced roasted baby potatoes

Just after adding the potatoes.

After a few minutes of pan frying.

Divide throughout your vegetables: 

swiss cheese (or similar sharp cheese) - the amount can really vary depending on how cheesy you want your frittata

I used several slices of cheese haphazardly placed.

Whisk together, then pour over the top: 

9 eggs

3/4 cup cream (you can use whole milk or 10% cream for a lighter frittata, but the cream gives a rich flavor)

salt & pepper generously

Ready to bake!

Bake your frittata at 425 F for ~30 minutes, until nicely browned on top.  Remove from oven, let rest for 5 minutes, and serve!  I prefer this frittata served warm, so make sure to reheat any leftovers before serving.  Enjoy! 

Fresh from the oven. Yum!

Vegetable Frittata with Roast Potatoes Recipe by Successfully Gluten Free!