Potato-Broccoli Frittata
A hearty and flavorful potato and broccoli frittata with fresh herbs and Parmesan, perfect for breakfast, brunch, or a light dinner. It combines crispy potatoes with tender broccoli and cheesy eggs.
Ingredients
Instructions
- In a large covered skillet over medium heat, cook diced potatoes in oil for 10 minutes or until lightly browned and tender.
- Add chopped broccoli and sliced green onions; cover and cook for 5 minutes or until broccoli is crisp-tender.
- Stir in salt and pepper.
- Beat eggs with Parmesan cheese and minced parsley.
- Pour the egg mixture over the potato and vegetable mixture in the skillet.
- Cook until eggs are set, about 5-7 minutes, then serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the egg mixture. If you don’t have fresh parsley, dried herbs like dill or thyme can work well too. Swap out Parmesan for feta or goat cheese for a different flavor profile. This frittata is versatile and can easily incorporate leftover vegetables you have on hand.
Serving Suggestions
Serve the frittata warm or at room temperature, garnished with additional parsley or a sprinkle of cheese. It pairs beautifully with a fresh salad or crusty bread for a complete meal. This dish is perfect for brunch and is a great option for meal prep, allowing for easy, nutritious breakfasts throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 1-2 minutes or until warmed through. For a crispier texture, reheat in a skillet over medium heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Broccoli Frittata contains roughly 1517 calories, with 61g protein, 134g carbohydrates, and 96g fat. It is an excellent source of vitamin C (292% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (201% of the Daily Value). Note that it is relatively high in sodium, at 2546mg per serving (111% 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 use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used instead of frozen. Just make sure to chop it into small, bite-sized pieces and blanch it briefly in boiling water before adding it to the skillet. This will help ensure it cooks evenly and becomes tender in the frittata.
How do I know when the frittata is cooked through?
The frittata is done when the edges are set and the center is no longer jiggly. You can also insert a knife or toothpick into the center; it should come out clean. If you prefer a firmer texture, you can cook it a bit longer, but be careful not to overcook.
Can I make this frittata ahead of time?
Absolutely! This frittata can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well; just cut it into slices, wrap tightly, and freeze for up to a month. Reheat in the oven or microwave for a quick meal anytime.
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).