Shop Now

Broccoli and Potato Frittata

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.

Ingredients
Serves: Makes 6 servings.
Directions
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • 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 tip

Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

I'm cooking now!

Nutrition information

(Amount per serving)

  • Calories: 169Cholesterol: 217mg
  • Sodium: 344mgProtein: 10g
  • Total Fat: 9gFiber: 2g
  • Carbohydrate: 12g

Ratings & Reviews: 0

Add your review

Top