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Appetizers/Snacks| PEI Potato and Broccoli Frittata |
| INGREDIENTS
| 1 cup | shredded cheddar cheese | 250ml | | 1 tsp | seasoning salt | 5ml | | 1/4 cup | finely diced celery | 50ml | | 1 cup | sliced oninon | 250ml | | 1/4 tsp | dried thyme | 1ml | | 8 | eggs | 8 | | 1 | clove garlic, minced | 1 | | 1/4 tsp | dried basil | 1ml | | 2 tbsp | butter | 25ml | | 1/2 cup | slice red and/or green pepper | 125ml | | 1/2 cup | milk | 125ml | | 1 1/2 cups | broccoli florets, tender crisp | 375ml | | 1 1/2 cups | cooked PEI Potatoes, thinly sliced | 375ml | | 1/2 cup | grated Parmesan cheese | 125ml |
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DIRECTIONS
 Saute onions, peppers and garlic in butter until softened but not browned. Remove from heat.
Beat eggs in large bowl, add milk, basil, thyme and seasoning salt. Blend well. Stir in onion-pepper mixture and broccoli. Pout into greased 8 cup (2L) casserol dish. Add potato slices,
distributing evenly in dish. Sprinkle with cheeses. Make at 425oF (220oC) for 20 minutes or until mixture
is set. Let stand 5 minutes before serving.
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This potato recipe is brought to you courtesy of
PEI Potato Board.
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