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Home / Recipes / Broccoli and Potato Frittata
Broccoli and Potato Frittata
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• Low Calorie  • Low Fat  • Low Sodium  • Spices For Health

With a triple hit of antioxidants from oregano, rosemary and thyme, this hearty and healthy 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.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

INGREDIENTS

1 1/2 cups cubed potatoes

2 cups coarsely chopped broccoli florets

1 tablespoon olive oil

1/2 cup coarsely chopped onion

1 teaspoon McCormick® Oregano Leaves

1 teaspoon McCormick® Rosemary Leaves, finely crushed

1 teaspoon McCormick® Thyme Leaves

3/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder, divided

1/4 teaspoon McCormick® Black Pepper, Ground

6 eggs

1/4 cup milk

3 medium plum tomatoes, thinly sliced

1/4 cup grated Asiago cheese

DIRECTIONS

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.

Tips

Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

NUTRITION INFORMATION

per serving

Calories: 169

Fat: 9 g

Carbohydrates: 12 g

Cholesterol: 217 mg

Sodium: 344 mg

Fiber: 2 g

Protein: 10 g

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