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.
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.