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Broccoli Potato Frittata

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  Broccoli florets/1 package of 10 ounces frozen chopped broccoli, thawed and drained 8 Ounce
  Olive oil 2 Tablespoon
  Shredded potatoes 2 Cup (32 tbs) (Refrigerated)
  Yellow onion 1 Large, coarsely chopped
  Sweet red pepper 1 Large, cored, seeded, and coarsely chopped
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Dried thyme 1 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Eggs 6 Large
  Low fat milk 3 Tablespoon
  Unsalted butter/Margarine 1⁄4 Cup (4 tbs) (0.5 Stick)
  Sliced black olives 1⁄4 Cup (4 tbs)

Preheat oven to 350° F.
If using fresh broccoli, steam or boil until tender about 10 minutes.
Meanwhile, heat the oil in a 10-inch ovenproof skillet over moderate heat for 1 minute.
Add the potatoes, onion, red pepper, garlic, and half of the salt, thyme, and black pepper.
Saute, stirring occasionally, until the onion and red pepper are very soft 8 to 10 minutes.
Transfer to a medium-size bowl, mix in the broccoli, and set aside.
In a small bowl, lightly beat the eggs with the milk and the remaining salt, thyme, and black pepper.
Heat the butter in the skillet over low heat until hot and bubbling about 3 minutes.
Pour in the egg mixture and cook, stirring occasionally with a fork, until the eggs are set about 10 minutes.
Remove the skillet from the heat and spread the vegetables on top of the eggs.
Sprinkle the olives over all and bake, uncovered, for 10 minutes.

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