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Broccoli and Potato Frittata

Loaded with vegetables and eggs, this Broccoli and Potato Frittata will be sure you get you energized and ready for the day!

Course Breakfast
Cuisine American
Keyword Broccoli and Potato Frittata
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3
Calories 220 kcal
Author Amanda Rettke-iambaker.net


  • ¾ teaspoon sea salt, divided
  • 1 ½ cups Russett potatoes, washed and diced into ½-inch pieces
  • 2 cups broccoli florets
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 6 large eggs
  • ¼ cup milk
  • 1 tablespoon olive oil
  • ½ cup onion, coarsely chopped
  • 1 Roma tomato, thinly sliced
  • ¼ cup Asiago or Parmesan cheese, grated


  1. Add about 2 tablespoons of salt to a large pot of water and bring to a boil.

  2. Add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.

  3. Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.

  4. In a small bowl, combine oregano, rosemary, thyme, ¼ teaspoon salt, and pepper.

  5. In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk.

  6. Add the spice mixture and continue whisking until thoroughly combined.

  7. In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.

  8. Add the potatoes and broccoli and cook for 1 minute.

  9. Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.

  10. Top with the sliced tomatoes and sprinkle on the cheese.

  11. Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.