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
Ingredients 6 Servings
- 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® Whole Rosemary Leaves, finely crushed
- 1 teaspoon McCormick® Whole Thyme Leaves
- 3/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder, divided
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 6 eggs
- 1/4 cup milk
- 3 medium plum tomatoes, thinly sliced
- 1/4 cup grated Asiago cheese
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.
TIPS AND TRICKS
Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.
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