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Broccoli and Potato Frittata Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

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
1 teaspoon McCormick® Thyme Leaves
3/4 teaspoon McCormick® Sea Salt Grinder
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

PREP

15 mins

COOK

25 mins

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.

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

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