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.

No additional tips available.

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

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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.

Broccoli And Potato Frittata

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