Potato and broccolini frittata from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onions for red onions.

  • Plumberful on May 07, 2026

    This is a perfect frittata, that I have made countless times! It always delivers. Today’s version included small red potatoes, broccoli and kale rabe tips, microgreens and 9 eggs, all from a local farm. My old cast iron skillet is the perfect vessel for this frittata.

  • chezlarios on January 04, 2022

    Subbed Swiss chard from the balcony garden for broccolini, and used oil from a can of anchovies to cook the veggies. Served with green salad on the side.

  • Zosia on March 01, 2021

    This is a really neat technique for cooking the vegetables in the same pan that the frittata cooks in. My potatoes needed an extra 5 minutes to cook and I cooked the frittata for 12 minutes stove top on medium-low before popping it under the broiler. I substituted broccoli and green onions for broccolini and red onions respectively. I will make this again.

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