Broccoli and Potato Frittata
This broccoli and potato frittata combines tender potatoes, bright broccoli, creamy eggs, and Cheddar in one easy skillet meal.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 45 minutes
Ingredients
Ingredients
- 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 onion diced
- 8 large eggs beaten
- 1/2 cup milk whole or 2 percent
- 1 teaspoon McCormick Ground Mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 cup shredded Cheddar cheese divided
Instructions
Instructions
- 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.
Notes
Use an ovenproof skillet with a heat-safe handle.
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