Potato And Broccolini Frittata

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smitten kitchen
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8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered

1 cup vegetable or another broth; just use salted water if you don’t have it around

1/4 cup olive oil

8 ounces (usually 1 bundle) broccolini, trimmed and halved lengthwise or chopped into 1-inch pieces

1 small red or white onion, thinly sliced

8 large eggs

1 cup (about 3 to 3 1/2 ounces grated Parmesan cheese)

Salt and freshly ground black pepper, to taste

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