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Potato, Broccoli, and Cheese Frittata

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


  • 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


  • 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.


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.
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