Recipe: Broccoli and Potato Frittata (with tomatoes and Asiago)

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."


1 1/2 cups cubed potatoes
2 cups coarsely chopped broccoli florets
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1 teaspoon oregano
1 teaspoon rosemary, finely crushed
1 teaspoon thyme
3/4 teaspoon salt, divided use
1/4 teaspoon ground black pepper
6 eggs
1/4 cup milk
3 medium plum tomatoes, thinly sliced
1/4 cup grated Asiago cheese

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.

Preheat broiler.

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 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 salt.

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

Makes 6 servings
Nutrition Information Per One Serving:169 Calories, Fat 9g, Protein 10g, Carbohydrates 12g, Cholesterol 217mg, Sodium 344mg, Fiber 2g

Source: McCormick