Broccoli and Potato Frittata Recipe

Total Time:

40 minutes(Cooking)



Broccoli and Potato Frittata Recipe

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 cupspotatoes, cubed
2 cupsbroccoli florets, coarsely chopped
1 tbspolive oil
1/2 cuponion, coarsely chopped
1 tsporegano leaves
1 tsprosemary leaves , finely crushed
1 tspthyme Leaves
3/4 tspsea salt, ground and divided
1/4 tspfreshly ground black pepper
1/4 cupmilk
3 mediumplum tomatoes, thinly sliced
1/4 cupAsiago cheese, grated


  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.

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