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With a triple hit of spices from oregano, rosemary and thyme, this hearty frittata makes a welcome weekend breakfast or busy weeknight supper. Leave the potatoes unpeeled to reap the benefits of the vitamins and fiber contained in the skins.
1 1/2 cups cubed potatoes
2 cups coarsely chopped broccoli florets
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves , finely crushed
1 teaspoon McCormick® Thyme Leaves
3/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder , divided
1/4 teaspoon McCormick® Black Pepper, Ground
1/4 cup milk
3 medium plum tomatoes, thinly sliced
1/4 cup grated Asiago cheese
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.
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.
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.
Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.
Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.
(Amount per serving)