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Feeding the kids: Vegetable frittata

A Vegetable Frittata from "The Mom 100 Cookbook"

A Vegetable Frittata from "The Mom 100 Cookbook" by Katie Workman (Workman; $16.95) (Credit: Handout)

Last week my husband, Jason, and I made a pact to try at least one new recipe each week that features healthy ingredients in a kid-friendly way. So when I found a vegetable frittata recipe in "The Mom 100 Cookbook: 100 Recipes Every Mom Needs In Her Back Pocket" by Katie Workman (Workman; $16.95) I knew we had to try this.

It's a great make-ahead idea for lunch or dinner. You can even throw in spinach or other veggies to make it even healthier. Maggie loves eggs and potatoes so I knew this would be a hit -- and it was.

Here's the recipe to try with your kids. Let me know what they think and be sure to check back next Wednesday for another healthy recipe.

Vegetable Frittata

2 tablespoons (1/4 stick) unsalted butter
1 large waxy potato, such as white, red or Yukon Gold, peeled, quartered, and thinly sliced
1 onion, quartered and very thinly sliced
½ teaspoon dried thyme, oregano or basil, or 1 teaspoon chopped fresh thyme, oregano or basil
Kosher or coarse salt and freshly ground black pepper
10 large eggs
¼ cup coarsely chopped fresh Italian (flat-leaf) parsley or basil (optional)
½ cup shredded or crumbled cheese, such as Cheddar, provolone, Monterey Jack, mozzarella, feta, Parmesan or goat cheese

1. Preheat the broiler with the rack set about 4 inches  from the heat source

2. Melt the butter over medium heat in a medium-size (10-inch) broiler-proof skillet. Add the potato, onion and the ½  teaspoon of dried thyme, oregano or basil, if using, and season with salt and pepper to taste. Cover the skillet and cook the potato and onion until they are beginning to become tender, about 10 minutes, stirring occasionally. Reduce the heat if it seems like the vegetables are starting to burn. Uncover the skillet and cook the vegetables until they are tender and turning golden, about 4 minutes longer.

3. Meanwhile, place the eggs, parsley and 1 teaspoon of fresh thyme, oregano or basil, if using, in a medium-size bowl and whisk to combine well. Season the egg mixture with salt and pepper to taste. When the vegetables are ready, pour the eggs into the skillet and stir to combine on the bottom. Reduce the heat to medium-low and, using a spatula, gently lift the edge of the frittata so that the uncooked eggs run underneath those that are set. Do this every couple of minutes until the frittata is pretty much set on the bottom but the top and middle are still a bit runny.

4. Sprinkle the cheese over the top of the frittata and place the skillet under the broiler. Broil the frittata until it is set, the cheese is melted and the whole top is lightly golden, 2 to 4 minutes. Remove the skillet from the broiler and let the frittata sit for a minute or two on a heatproof surface. Leave a dishtowel draped over the handle of the skillet to remind yourself that the handle is hot.

5. Run a spatula or knife around the edge of the skillet to loosen the frittata. You can cut it into wedges and serve it directly from the skillet. Or carefully slide the whole thing onto a serving plate, using a spatula to help guide the frittata out, then cut it into wedges.

Tags: healthy living , recipes

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