Frittatas are probably one of the few egg dishes that actually taste better the next day making them perfect for packed lunches or picnics. This one, with broccoli, potatoes, and cheese is a little bit like a fully loaded baked potato to go.
Sun Oven Cheese and Broccoli Frittata
1/2 pound red potatoes, well scrubbed and diced
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
3/4 cup scallions, thinly sliced
10 ounces broccoli florets, cut into small pieces
7 large eggs, at room temperature
1/3 cup milk
1/3 cup heavy cream
1 1/2 cups shredded Guyere or white cheddar cheese
salt and pepper to taste
Set Sun Oven out to preheat.
Put the potatoes in a pot with about 1/2 cup hot water. Cover and cook in the Sun Oven until tender, about 20 minutes. Drain and transfer to a large bowl. Leave the Sun Oven out.
Prepare the rest of the frittata while the potatoes are cooking.
Heat 1 tablespoon of the olive oil in a 10-inch ovenproof skillet over medium heat.
Set aside 3 tablespoons of the green part of the scallions then add the rest to the skillet. Cook, stirring often until softened and just starting to brown, about 5 minutes. Transfer to the same bowl that will be used for the potatoes.
Return the skillet to the heat with another tablespoon of the oil and the butter. When the butter has melted add the broccoli and 1/4 teaspoon salt. Cover and cook until the florets begin to brown on the bottom, about 2 minutes. Uncover and continue cooking, stirring often, until the florets begin to soften and are browned, about 4 minutes. Remove from heat and add to the bowl with the scallions and potatoes. Let the potato mixture cool slightly. Wipe out the skillet with paper towels.
In another large bowl, whisk together the eggs, milk, and cream. Season with salt and pepper. Stir in the cheese, broccoli mixture, and reserved scallion greens. Heat the remaining tablespoon of the oil in the skillet. Pour the egg mixture into the skillet. Cover and transfer to the Sun Oven.
Cook until set and beginning to brown, about 45 minutes.
Cool in pan for 15 to 20 minutes. Cut into wedges and serve warm or at room temperature.
Can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.