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Broccoli and Potato Frittata

Loaded with vegetables and eggs, this Broccoli and Potato Frittata will be sure you get you energized and ready for the day!

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 3
Calories: 220 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
  3. 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.
  4. In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
  5. Add the potatoes and broccoli and cook for 1 minute.
  6. 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.
  7. Top with the sliced tomatoes and sprinkle on the cheese.
  8. Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.

Nutrition Information

Calories 220kcal (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.