Easiest Potato And Broccoli Frittata Recipe

Name: Easiest Potato And Broccoli Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus extra for drizzling; 1 clove garlic, finely minced; 3 new potatoes, cut into 1/2 inch cubes; 1 cup broccoli florets, blanched then cut into small florets; 1 bunch green onions, finely chopped; 1 cup baby spinach, roughly torn by hand; 1 tablespoon chopped fresh basil leaves; 1 tablespoon prepared pesto; 8 large eggs; 3 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 1 1/2 cups Asiago cheese, grated

Servings: persons

2 tablespoons extra virgin olive oil, plus extra for drizzling
1 clove garlic, finely minced
3 new potatoes, cut into 1/2 inch cubes
1 cup broccoli florets, blanched then cut into small florets
1 bunch green onions, finely chopped
1 cup baby spinach, roughly torn by hand
1 tablespoon chopped fresh basil leaves
1 tablespoon prepared pesto
8 large eggs
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 cups Asiago cheese, grated

1
Preheat the oven to 375F.
2
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3
Add the minced garlic and cook for a few seconds until fragrant.
4
Add the cubed potatoes to the skillet and saute for 6-8 minutes, then remove from the skillet and set aside.
5
Blanch the broccoli in salted boiling water for one minute.
6
Remove from pot with a skimmer or slotted spoon.
7
Chop into mini florets and set aside.
8
Heat the skillet on medium-low.
9
In a medium bowl, beat together the eggs, basil, 1 cup of cheese, pesto, salt and pepper.
10
Pour into the skillet and add the vegetables.
11
Cook for 2-3 minutes, or just until the eggs start to set around the edges.
12
Drizzle a little extra olive oil around the edge of the pan to ensure easy removal.
13
Top the frittata with the rest of the cheese and transfer to the oven for 10-12 minutes, until the eggs have completely set in the center.
14
Serve straight out of the skillet, or flip onto a serving plate.

615

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 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus extra for drizzling, 1 clove garlic, finely minced, 3 new potatoes, cut into 1/2 inch cubes, 1 cup broccoli florets, blanched then cut into small florets, and more.

Yes, Easiest Potato And Broccoli 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!

Easiest Potato And Broccoli Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions