2 min Read

Broccolini Frittata with Crispy Potato Crust

broccoli frittata on a wooden cutting board with a serving knife


2 Yukon gold potatoes, sliced as thinly as you are able, I used a manoline
2 Tbsp olive oil, divided
1 tsp each of salt and pepper
6 stalks of broccolini chopped, or 3 cups chopped broccoli
1 clove garlic finely chopped
8 eggs
1/2 cup cream or milk
Few dashes of hot sauce (optional)
3/4 cup shredded Monterey Jack cheese
3/4 cup grated or shredded Parmesan cheese
3 Tbsp chopped fresh parsley


Preheat oven to 350 degrees.

Slice the potatoes and place in a large bowl, add 1 Tbsp of olive oil and salt and pepper, toss well.

In a large cast iron skillet layer the potatoes in a overlapping order until you have completely covered the bottom and sides of the skillet. Turn the heat to medium and cook until the bottom of the potatoes are nice and golden brown, about 5 minutes.

In the meantime in another skillet add 1 Tbsp olive oil, a sprinkle of salt and pepper, and cook the broccolini until just crisp 1-2 minutes, add garlic continue to cook for another 30 seconds then remove from heat and set aside for now.

Remove the pan with potatoes from heat and place a large dinner plate over the skillet and carefully invert so that the potato layer is laying on the dinner plate, the browned side will be facing up.

Slide the potato crust back into the pan with the browned side facing up, return to heat and cook 2 minutes more.

Whisk up the eggs with the cream and hot sauce, if using. Add salt and pepper, whisk again. Add the Monterey Jack cheese, parsley and reserved broccolini and give a stir.

Pour the egg mixture into the potato crust and top with the grated/shredded Parmesan cheese. Slide into heated oven and cook 15- 20 minutes or until the center is not jiggly anymore. Remove from oven and let sit 5 minutes before cutting into wedges.

Note: I used a 10″ cast iron skillet, you can certainly use any other type you have on hand.

Find more of Pamela’s gluten-free recipes at

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