Broccoli and Potato Frittata

This broccoli and potato frittata is a comforting one-skillet meal with tender potatoes, bright broccoli, creamy eggs, and a blanket of Cheddar. It is substantial enough for breakfast, easy enough for a weeknight, and practical when you want vegetables and protein in the same slice. The potatoes cook in the skillet before the eggs are added, so every wedge has a satisfying, savory base without requiring a separate baking dish.

What is a broccoli and potato frittata?

A frittata is an egg dish that starts on the stovetop and finishes gently in the oven. Unlike a folded omelet, it is cooked as one round and cut into wedges. In this broccoli and potato frittata, small potato pieces become tender with onion, while briefly blanched broccoli stays fresh and green. Milk keeps the eggs tender, and ground mustard gives the mild vegetables a little extra savory depth.

Why this broccoli and potato frittata works

The order of the recipe matters. Potatoes need more time than eggs, so they begin cooking first in olive oil with onion. Broccoli needs only a short boil, which prevents it from becoming watery or dull. The eggs then bind the vegetables together, while Cheddar melts through the center and browns lightly on top. Finishing in the oven sets the middle evenly without repeatedly stirring the eggs.

Ingredients for broccoli and potato frittata

2 cups small broccoli florets, cut into bite-size pieces
1 pound russet potatoes, peeled and diced small
2 tablespoons olive oil, divided
1 small diced onion
8 large beaten eggs
1/2 cup milk
1 teaspoon McCormick Ground Mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese, divided

Cut the potatoes into pieces that are close in size so they finish together. Small florets are best because they distribute through each slice. A 10-inch ovenproof skillet gives the frittata enough depth to stay moist while still setting in a reasonable time.

How to make broccoli and potato frittata

Start by preheating the oven to 375°F. Bring a saucepan of lightly salted water to a boil, add the broccoli, and cook it for 2 minutes. Drain it thoroughly. This quick blanch softens the florets just enough for the final bake and removes excess raw bite.

Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add the diced potatoes and onion. Cook for 10 to 12 minutes, stirring from time to time, until the potatoes are tender. Keep the heat moderate; a dark crust can form before the potato centers soften if the skillet is too hot.

Whisk the eggs, milk, ground mustard, salt, and pepper in a bowl. Stir in the blanched broccoli and three-quarters of the cheese. Add the remaining olive oil to the skillet, pour in the egg mixture, and cook for 3 to 4 minutes. Gently lift the edges as they set so some uncooked egg can flow underneath.

Preheat the oven to 375°F and blanch the broccoli for 2 minutes.
Cook the potatoes and onion in oil until the potatoes are tender.
Whisk the eggs with milk and seasonings, then add broccoli and most of the cheese.
Pour the mixture into the skillet and cook until the edges begin to set.
Top with the remaining cheese and bake for 10 to 12 minutes, until the center is set.
Rest for 5 minutes before slicing into wedges.

For the exact method: Preheat the oven to 375°F. Bring a saucepan of lightly salted water to a boil, add the broccoli, and cook for 2 minutes. Drain well. Heat 1 tablespoon of the oil in a 10-inch ovenproof skillet over medium heat. Add the potatoes and onion and cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender. Whisk the eggs, milk, ground mustard, salt, and black pepper in a bowl until evenly combined. Stir in the broccoli and three-quarters of the cheese. Add the remaining oil to the skillet and pour in the egg mixture. Cook for 3 to 4 minutes, gently lifting the edges as they set. Sprinkle the remaining cheese over the top. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the center is set. Rest the frittata for 5 minutes. Slice into wedges and serve warm.

How to tell when the center is set

The outer ring should look firm, and the middle should no longer ripple like liquid when the skillet is moved carefully. The frittata will continue to settle during its 5-minute rest. Avoid baking it until it is completely rigid, because residual heat can turn a fully firm center dry. If your skillet is especially deep, allow a few extra minutes while watching the center closely.

Serving suggestions

Serve warm wedges with a crisp green salad, sliced tomatoes, or fruit. The frittata already contains potatoes, so a fresh side balances its richness. It also works well with toast for breakfast or with a simple soup for lunch. Cut smaller wedges for a brunch buffet and let the skillet rest before transferring pieces to a platter.

Useful tips and an optional variation

Dry the blanched broccoli well before it goes into the eggs; surface water can loosen the custard. Dice the potatoes small and keep them in a single layer as much as possible. Use an oven mitt whenever the skillet leaves the oven, and place it on a heat-safe surface because the handle stays hot.

Optional variation: for a sharper flavor, replace up to half of the Cheddar with a strongly flavored aged Cheddar. Keep the vegetables, egg mixture, quantities, and cooking method unchanged so the primary recipe remains the same.

Storage and reheating

Cool leftovers promptly, cover them, and refrigerate within two hours. Store wedges in the refrigerator for up to 3 days. Reheat a serving gently in a covered skillet over low heat or in the microwave in short intervals until warmed through. Avoid high heat, which can make the eggs rubbery. The frittata can also be eaten cold or at room temperature for a packed lunch, provided it has been kept chilled.

Search ideas for this recipe

If you are planning a vegetable-forward breakfast, search for broccoli and potato frittata with Cheddar. For a one-pan brunch, look for skillet frittata with potatoes and broccoli. If you need a make-ahead lunch, search for sliced vegetable frittata storage and reheating.

FAQ: broccoli and potato frittata questions

Can I use frozen broccoli?

Yes. Cook it just until thawed and tender, then drain it very well before adding it to the eggs.

Can I make this without an ovenproof skillet?

Cook the potatoes in a skillet, then transfer the mixture to a greased baking dish before adding the eggs. The baking time may vary with the dish depth.

Why did my frittata become watery?

Extra water on the broccoli or undercooked potatoes can loosen the center. Drain broccoli carefully and make sure the potatoes are tender before adding the eggs.

Can I prepare it ahead?

Yes. Bake it, cool it, cover it, and refrigerate it. Reheat gently or serve chilled in slices.

This broccoli and potato frittata brings dependable skillet cooking to the table: tender potatoes, fresh broccoli, seasoned eggs, and melted cheese in every slice. Letting it rest before cutting is the small final step that keeps the wedges neat and moist.

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