Potato And Broccoli Frittata
A hearty and flavorful potato and broccoli frittata, perfect for breakfast, brunch, or lunch. Packed with cheesy goodness and vibrant vegetables, it suits all dietary preferences.
Ingredients
Instructions
- In a large skillet, cook potato slices in hot oil for 5 minutes or until just tender, turning occasionally.
- Add chopped onion, bell pepper, and garlic; cook until onion is tender.
- Add thawed broccoli; reduce heat and cook, covered, for 5 minutes more.
- Beat together eggs, grated Parmesan, water, dried basil, salt, and pepper.
- Pour egg mixture over vegetables in the skillet.
- Cook over medium-low heat for 5 to 6 minutes until eggs begin to set.
- Run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portion to flow underneath.
- Continue cooking and lifting the edge until the mixture is almost set and surface is moist.
- Remove from heat, cover, and let stand for 3 to 4 minutes until top is set.
- Sprinkle with grated fresh Parmesan cheese.
- Cut into wedges and serve directly from the skillet.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the egg mixture. If you don't have fresh broccoli, frozen broccoli works well; just make sure it's thoroughly thawed and drained. You can also substitute the Parmesan with feta or cheddar for a different flavor profile. Adding cooked bacon or sausage can enhance the dish for meat lovers.
Serving Suggestions
This frittata is perfect for brunch or a light dinner. Serve it with a fresh green salad or some crusty bread for a complete meal. It pairs beautifully with Daddy'S Boiled Custard for dessert. You can also enjoy it cold, making it a great option for meal prep or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in a microwave-safe dish and heat for about 30-60 seconds, or until warmed through. Alternatively, reheat in a skillet over low heat until heated to your liking, which helps retain the frittata's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Broccoli Frittata contains roughly 1451 calories, with 35g protein, 208g carbohydrates, and 54g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (105% of the Daily Value), and protein (69% of the Daily Value). Note that it is relatively high in sodium, at 2411mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes, you can prepare the frittata a day in advance. Cook it as instructed, then cool it completely before storing it in the refrigerator. Reheat individual portions when ready to serve. This is a great way to have a quick breakfast or lunch on hand.
What vegetables can I add to the frittata?
Feel free to customize the frittata with other vegetables such as spinach, zucchini, or mushrooms. Just make sure to sauté them until tender before adding the egg mixture. This flexibility makes it a versatile dish, perfect for using up leftover veggies.
Is this frittata suitable for a gluten-free diet?
Yes, this potato and broccoli frittata is naturally gluten-free, as it contains no flour or gluten-containing ingredients. It's a great option for those following gluten-free diets, making it a delicious and healthy choice for everyone.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).