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Broccoli and Potato Frittata
- Prep Time: 15 mins
- Cook Time: 25 mins
Your FlavorPrint
7 matching flavors
Overview
With a triple hit of antioxidants from oregano, rosemary and thyme, this hearty and healthy 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.
Ingredients
Nutritional information
(amount per servings)
Total Calories: 169
Sodium: 344mg
Fat: 9g
Carbohydrates: 12g
Cholesterol: 217mg
Protein: 10g
Fiber: 2g
Directions Directions
- 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.
Cooking Tips
Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.
Featured Flavor
This recipe features Rosemary Leaves. Here are a few more delicious ways to use it.
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