I will choose a frittata over an omelet or a quiche any day!

They are easy to make, you just have to master the technique of sliding and turning them over.  The end result looks pretty impressive in a serving dish! 

I think if you put potatoes in a frittata and you are guaranteed superb results! This is a favorite potato frittata of mine, simple and delicious and it pleases even fussy eaters!  

A bonus to this recipe is a generous one-wedge serving is only 177 calories.

Enjoy!

Potato, Broccoli, and Cheese Frittata

angiesopenrecipebox.com
A simple frittata that not only is delicious but looks so impressive in a serving dish! Great for any meal! Bonus: It is low in calories!
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Prep Time10 mins
Cook Time10 mins
Course: Breakfast, Brunch, Lunch, Main Course
Cuisine: Italian
Servings: 8
Calories: 177

Ingredients

  • 2 tablespoons oil
  • cup onion diced
  • cup parsley parsley
  • 9 eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 potatoes medium, sliced
  • ½ cup broccoli chopped
  • ½ cup cheddar cheese shredded

Instructions

  • With a microwave steamer, or on top of the stove, steam the broccoli and potatoes until almost tender. Set aside.
  • In a large skillet heat the oil over medium heat.
  • Add the onions and cook them for a few minutes until translucent.
  • In a large bowl beat the eggs, salt, pepper, and parsley and add it to the skillet.
  • Sprinkle the broccoli, potatoes, and cheese over the eggs, pushing them into the eggs.
  • As the bottom of the frittata cooks, lift the edges with a rubber spatula to allow the raw egg mixture on top to run underneath the bottom of the frittata. Keep doing this in several places.
  • Once it is mostly set, but still somewhat soft and runny, place a large dinner plate on top of the frittata. Place your hand on the bottom of the dinner plate and flip the pan to get the frittata onto the plate.
  • Slide the frittata from the plate back into the skillet to let the runny side of the frittata cook on the bottom for a few minutes, or until golden brown.
  • Slide the frittata onto a serving plate.

EXTRA TIP:

MAKE AHEAD:  You can make this the day before serving. Cover and refrigerate it, then just reheat it in the microwave for about 3-4 minutes.
Nutrition
Sodium: 412mg | Calcium: 93mg | Vitamin C: 19mg | Vitamin A: 586IU | Sugar: 1g | Fiber: 2g | Potassium: 343mg | Cholesterol: 192mg | Calories: 177kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 3g | Fat: 11g | Protein: 9g | Carbohydrates: 11g | Iron: 2mg

DIRECTIONS:

1. Steam the broccoli and potatoes until almost tender. Set aside.
2. In a large bowl beat the eggs, salt, pepper, and parsely. Set aside.
3. Spray a large skillet using a butter or canola oil spray, then add the oil and heat it over medium heat.
4. Add the onions and sauté them for a few minutes.
5. Add the egg mixture to the skillet.
6. Sprinkle the broccoli, potatoes, and cheese over the eggs, pushing them into the eggs. Let this cook for a few minutes.
7. As the bottom of the frittata cooks, lift the edges of the frittata and tip the pan to allow the raw egg mixture on top to run underneath to the bottom of the frittata. Keep doing this in several places around the rim.
8. Once it is mostly set, place a large dinner plate on top of the frittata and flip the pan to get the frittata onto the plate.
9. Slide the frittata from the plate back into the skillet to let the runny side of the frittata to cook on the bottom of the skillet for a few minutes.
10. Slide the frittata onto a serving plate.
11. The frittata can be made ahead of time, just reheat in the microwave for about 3-4 minutes when ready to serve.

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