Easiest Potato And Broccoli Frittata

• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 clove garlic, finely minced
• 3 new potatoes, cut into 1/2 inch cubes
• 1 cup broccoli florets, blanched then cut into small florets
• 1 bunch green onions, finely chopped
• 1 cup baby spinach, roughly torn by hand
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon prepared pesto
• 8 large eggs
• 3 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 cups Asiago cheese, grated

1. Preheat the oven to 375F.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the minced garlic and cook for a few seconds until fragrant.
4. Add the cubed potatoes to the skillet and saute for 6-8 minutes, then remove from the skillet and set aside.
5. Blanch the broccoli in salted boiling water for one minute.
6. Remove from pot with a skimmer or slotted spoon.
7. Chop into mini florets and set aside.
8. Heat the skillet on medium-low.
9. In a medium bowl, beat together the eggs, basil, 1 cup of cheese, pesto, salt and pepper.
10. Pour into the skillet and add the vegetables.
11. Cook for 2-3 minutes, or just until the eggs start to set around the edges.
12. Drizzle a little extra olive oil around the edge of the pan to ensure easy removal.
13. Top the frittata with the rest of the cheese and transfer to the oven for 10-12 minutes, until the eggs have completely set in the center.
14. Serve straight out of the skillet, or flip onto a serving plate.

extra virgin olive oil, clove garlic, potatoes, broccoli florets, green onions, baby spinach, fresh basil, pesto, eggs, kosher salt, freshly ground black pepper, asiago cheese

Taken from www.foodrepublic.com/recipes/easiest-potato-and-broccoli-frittata-recipe/ (may not work)