This is a print preview of "Broccoli-Potato Frittata" recipe.

Broccoli-Potato Frittata Recipe
by RecipeKing

Broccoli-Potato Frittata

Broccoli-Potato Frittata-is a delicious, easy and quick (40) minute recipe which works well for a weekend breakfast, lunch or light supper. Key Ingredients: Broccoli, potatoes, onion, tomatoes, eggs and cheese. Seasoned well with italian spices. It is also a healthy, low calories, low fat, low sodium, low carbohydrates, low sugars, low carbohydrates, vegetarian, diabetic friendly and Weight Watchers (4) PointsPlus recipe.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 6

Ingredients

  • 1-1/2 cups cubed potatoes
  • 2 cups coarsely chopped broccoli florets
  • 1 tbsp olive oil
  • 1/2 cup coarsely chopped onion
  • 1 tsp oregano leaves
  • 1 tsp Rosemary leaves, finely crushed
  • 1 tsp thyme leaves
  • 3/4 tsp freshly ground sea salt, divided
  • 1/4 tsp ground black pepper
  • 6 eggs
  • 1/4 cup milk
  • 3 medium size Roma tomatoes, thinly sliced
  • 1/4 cup grated Asiago cheese

Directions

  1. Bring water to a boil in medium size saucepan. Add in potatoes; cook 7 minutes or just until tender. Add in broccoli; cook 1 minute longer. Drain well. Set aside.
  2. Heat the olive oil in a large ovenproof nonstick skillet over medium heat. Add in the onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.
  3. Mix the oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and the black pepper in a medium size bowl. Add in the eggs and milk; beat with a wire whisk until well blended. Pour mixture into skillet. Cook without stirring for 5 minutes or until eggs are just set on the bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.
  4. Broil for 4 to 5 minutes until eggs are set and cheese is lightly browned. Cut into 6 equal sized wedges.