Broccoli Potato Frittata
User Reviews
5
Broccoli Potato Frittata
Description
Broccoli Potato Frittata blends coarsely crushed boiled potatoes and tender broccoli florets into seasoned whisked eggs with chopped parsley and freshly grated Parmesan cheese. Cooked first on the stovetop to brown the base, then finished in the oven, the frittata sets with a creamy interior and a lightly golden top. The potatoes add body and softness, while the broccoli introduces mild vegetal flavors and texture contrast. This frittata can be sliced for easy serving and reheated when desired.
Its balanced flavor and substantial ingredients make it suitable for a simple main dish accompanied by salad or bread. It can also be prepared ahead, which enhances the flavor melding of the cheese and herbs throughout the egg mixture.
Adjust salt cautiously depending on the saltiness of the chosen cheese. The dish keeps well for several days refrigerated and can be reheated gently in the oven to preserve texture.
Ingredients
- 1 tablespoon olive oil
- 2 medium potato peeled and quartered
- 90 grams broccoli 1 cup, washed and cut into small pieces
- 8 large egg
- 2 tablespoons parsley chopped coarsely
- 1 teaspoon salt
- ⅛ teaspoon black pepper freshly crushed
- 2 tablespoons Parmesan Cheese or pecorino cheese, or similar, freshly grated
Instructions
- Preheat oven to 180℃ fan /350℉. Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside.
- Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside.
- In a medium bowl, whisk the eggs and mix in the salt and pepper, potato, broccoli, parsley and cheese.
- Heat oil a skillet, and pour in the egg mixture. Cook on medium-high heat till the bottom turns light brown.
- Bake for 5 minutes, till the top is golden, then serve warm or at room temperature.
Notes
- Adjust the salt level based on the type of cheese used to avoid over-salting.
- Prepare several hours or a day ahead to allow flavors to develop fully.
- Store individual slices in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the frittata for up to a month and thaw overnight before reheating.
- Reheat in an oven at 160℃ (325℉) for 10-15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 249mg | 83% |
| Sodium | 517mg | 22% |
| Potassium | 151mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 15mg | 17% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
