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Broccoli and Potato Frittata
breakfast brunch

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.
  • 15m

    prep time

  • 25m

    Cook Time

  • 169

    Calories

  • 13

    Ingredients

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Ingredients

6

Servings

Instructions

  • 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.

Nutrition information (per Serving)

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