Vegetable And Chèvre Frittata Recipe
Broccoli, tomato and chèvre frittata with garden salad and potatoes
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Ingredients
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Frittata
Salad
Potatoes
Method
Frittata Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Sauté Vegetables
In a large oven-safe skillet, heat olive oil over medium heat. Add broccoli florets and sauté for about 3-4 minutes until slightly tender. Add halved cherry tomatoes and cook for another 2 minutes.
- 3
- 4
- 5
Bake
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and set in the center.
Salad Preparation
- 6
Prepare Salad
In a large bowl, combine mixed greens and sliced cucumber.
- 7
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.
Potatoes Preparation
- 8
Prepare Potatoes
In a pot of salted boiling water, cook baby potatoes for about 10-12 minutes, or until fork-tender. Drain and let cool slightly.
- 9
Season and Roast
Toss cooked potatoes with olive oil, garlic powder, salt, and black pepper. Spread on a baking sheet and roast in the oven at 375°F (190°C) for 15-20 minutes until golden and crispy.
