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Broccoli and Potato Frittata

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6

Ingredients

  1 1/2 cups potatoes, cubed

  2 cups broccoli florets, coursely chopped

  1 Tbs olive oil

  1/2 cup onion, coursely chopped

  1 tsp McCormick® Oregano Leaves

  1 tsp McCormick® Rosemary Leaves

  1 tsp McCormick® Thyme Leaves

  3/4 tsp Sea Salt from McCormick® Sea Salt Grinder

  1/4 tsp McCormick® Black Pepper, Ground

  6 eggs

  1/4 cup milk

  3 medium plum tomatoes, thinly sliced

  1/4 cup Asiago cheese, grated

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Directions

Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.

Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.

Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.

Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.


Nutritional Information:

Calories 169

Calories from Fat 9

Cholesterol 217mg 

Sodium 344mg 

Total Carbohydrate 12g 

Dietary Fiber 2g 

Protein 10g