Christopher Testani; Food Styling: Margret Dickey; Prop Stylist: Audrey Davis
Active Time
30 Mins
Total Time
40 Mins

How to Make It

Step 1

Preheat oven to 400°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add potatoes; cover and cook, stirring occasionally, until lightly browned, about 7 minutes.

Step 2

Whisk together eggs, milk, salt, and 1 teaspoon of the mustard in a medium bowl. Set aside.

Step 3

Add broccoli and garlic to potatoes in skillet; cover and cook, stirring occasionally, until broccoli is bright green and tender, about 3 more minutes. Stir in pepper strips, olives, and dill. Pour egg mixture into skillet, and increase heat to medium-high; cook, without stirring, until egg mixture begins to set around edges, 1 to 2 minutes. Sprinkle with feta, and bake in preheated oven until set, 8 to 10 minutes.

Step 4

Meanwhile, combine vinegar, shallot, crushed red pepper, and remaining 1 teaspoon mustard in a small bowl. Whisk in remaining 1 tablespoon oil until dressing is thoroughly combined. Drizzle frittata with dressing, and garnish with chopped fresh dill. Serve immediately.

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