Broccoli and Potato Frittata
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Broccoli and Potato Frittata
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Loaded with vegetables and eggs, this Broccoli and Potato Frittata will be sure you get you energized and ready for the day!
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Ingredients
- 1½ cups Russett potatoes, washed and diced into ½-inch pieces
- 2 cups broccoli florets
- 6 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup milk
- 1 tablespoon olive oil
- ½ cup onion, coarsely chopped
- 1 Roma tomato, thinly sliced
- ¼ cup Asiago or Parmesan cheese, grated
Instructions
- To a large pot of salted, boiling water, add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.
- Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
- In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk. Season with salt and pepper, whisking to combine.
- In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
- Add the potatoes and broccoli and cook for 1 minute.
- Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.
- Top with the sliced tomatoes and sprinkle on the cheese.
- Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.
Nutrition Information
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Calories
220kcal
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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