Potato and Broccolini Frittata recipes

Ingredients

• 8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
• 1 cup vegetable or another broth; just use salted water if you don’t have it around
• 1/4 cup olive oil
• 8 ounces (usually 1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces
• 1 small red or white onion, thinly sliced
• 8 large eggs
• 1 cup (about 3 to 3 1/2 ouncesgrated Parmesan cheese
• ground black pepper
• salt

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