Broccoli and Potato Frittata Recipe

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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  • 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
15 mins
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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Nutrition (per serving)
Calories: 169 Calories
Fat: 9 Grams
Protein: 10 Grams
Cholesterol: 217 Milligrams
Carbohydrates: 12 Grams
Sodium: 344 Milligrams
Fiber: 2 Grams

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