Frittatas are a delicious way to pack protein and veggies into a simple weeknight meal. This version features potatoes, broccoli, bell peppers and onion, plus turmeric for color! This recipe comes to us from our friends at Dole Fresh Vegetables.
1 tablespoon olive oil
3 small russet potatoes (about 12 ounces), chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion (such as DOLE® Red Onion)
2 cups chopped broccoli (such as DOLE® Broccoli)
2 cups liquid egg whites
1/4 teaspoon ground turmeric
Cooking Tip of the Week: Look for turmeric in the spice aisle, it’s a bright orange powder that has a slightly bitter flavor, but is mostly used for its golden color.
Food for Thought: Vitamin C is part of a healthy diet. It helps us grow and repair our bodies! While citrus fruits might be the first thing that come to mind when thinking about the vitamin, broccoli is actually a super source of vitamin C as well. One cup of chopped broccoli has the same amount of vitamin C as a whole orange and provides the recommended intake of vitamin C for an entire day. Broccoli is also a great source of vitamin K, folate and fiber! How do you like to eat broccoli?
Family Dinner Conversation Starter: When you meet someone new, what is the first thing that you notice about them? Why?
Adult: Preheat oven to 350°F.
Adult: Heat the olive oil in a 10″ non-stick, ovenproof skillet over medium-high heat.
Together: Add the potatoes, salt and pepper. Cook for 5 minutes until potatoes are beginning to brown.
Together: Add the bell pepper and onion; cook for 2 minutes longer.
Together: Add the broccoli and remove from heat.
Kid: Combine the egg white and turmeric in a bowl.
Together: Pour over the vegetable mixture. Give the pan a few good shakes to ensure egg mixture settles over the bottom of the pan.
Adult: Bake for 20 minutes until set in the center. Slide frittata onto a serving plate and serve warm or at room temperature.