Broccoli And Potato Frittata Recipe

Name: Broccoli And Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cubed potatoes; 2 cups broccoli florets coarsely chopped; 1 tablespoon olive oil; 1/2 cup chopped onion coarsely; 1 teaspoon oregano leaves McCormick(R); 1 teaspoon McCormick Rosemary Leaves finely crushed; 1 teaspoon thyme leaves McCormick(R); 3/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder, divided; 1/4 teaspoon black pepper McCormick(R), Ground; 6 eggs; 1/4 cup milk; 3 plum tomatoes medium, thinly sliced; 1/4 cup asiago cheese grated

Servings: persons

1 1/2 cups cubed potatoes
2 cups broccoli florets coarsely chopped
1 tablespoon olive oil
1/2 cup chopped onion coarsely
1 teaspoon oregano leaves McCormick(R)
1 teaspoon McCormick Rosemary Leaves finely crushed
1 teaspoon thyme leaves McCormick(R)
3/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder, divided
1/4 teaspoon black pepper McCormick(R), Ground
6 eggs
1/4 cup milk
3 plum tomatoes medium, thinly sliced
1/4 cup asiago cheese grated

1
Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.
2
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.
3
Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.
4
Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups cubed potatoes, 2 cups broccoli florets coarsely chopped, 1 tablespoon olive oil, 1/2 cup chopped onion coarsely, and more.

Yes, Broccoli And Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli And Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions