Mom's frittata with vegetables, roasted garlic & potatoes - DC News FOX 5 DC WTTG

Mom's frittata with vegetables, roasted garlic & potatoes

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(WJBK) -

Get this recipe courtesy of Chris Franz, Executive Chef at the Rattlesnake in Detroit. Learn more about their Mother's Day brunch at rattlesnakedetroit.com or by calling 313-567-4400. The event will take place Sunday, May 12 from 11 a.m. - 2 p.m. Reservations are required.

Serves 6-8

4 Yukon Gold potatoes, cut into 1-inch pieces
4 garlic cloves roasted
2 tablespoons extra-virgin olive oil
Sea salt and ground pepper
8 large eggs, lightly beaten
1 cup heavy cream
1/2 medium red onion, julienned
1/2 pound roasted broccolini, trimmed and cut into 1 1/2-inch pieces
1 tomato, cut into 1/2-inch pieces
1 cup Gruyere Cheese, grated

Directions

Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.

Meanwhile, in a medium bowl, whisk together eggs and heavy cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until onions are tender, about 5 minutes. Add broccolini, tomato, potatoes and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.

Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve.

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