Broccoli and Potato Frittata

Broccoli and Potato Frittata

Prep Time

15 minutes

Cook Time

25 minutes


Broccoli and Potato Frittata

With a triple hit of antioxidants from oregano, rosemary and thyme, this hearty and healthy frittata makes a welcome weekend breakfast or busy weeknight supper. Leave the potatoes unpeeled to reap the benefits of the vitamins and fiber contained in the skins.

Recipe courtesy of McCormick®.


  • 1 1/2 cups cubed potatoes
  • 2 cups coarsely chopped broccoli florets
  • 1 tablespoon olive oil
  • 1/2 cup coarsely chopped onion
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Rosemary Leaves, finely crushed
  • 1 teaspoon McCormick® Thyme Leaves
  • 3/4 teaspoon Sea Salt using McCormick® Sea Salt Grinder, divided
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 6 eggs
  • 1/4 cup milk
  • 3 medium plum tomatoes, thinly sliced
  • 1/4 cup grated Asiago cheese


  • 1 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.
  • 2 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.
  • 3 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.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC