Breakfast

Broccoli-potato frittata is for Breakfast.

Broccoli-potato frittata takes 60 minutes to prepare.

Broccoli-potato frittata takes 15 minutes to cook.

Broccoli-potato frittata makes 6 servings.

The ingredients for Broccoli-potato frittata are:

5 Yukon Gold potatoes, cooked and diced, peel on
6 medium eggs, scrambled
6 oz cojack cheese, cubed
3 cups steamed or boiled broccoli, chopped coarsely
3 oz milk (2%)
1 pat butter
two dashes salt
two dashes ground black pepper
1/4 tsp oregano
1/4 tsp thyme

Here is how you make Broccoli-potato frittata:

Break eggs into large glass bowl. Add milk, pepper, thyme, dash salt, and beat with wisk until foamy. Heat large saute pan with pat of butter over medium heat until butter coats bottom of pan. Pour in egg mixture, and as eggs begin to cook, distribute potatoes, broccoli, and cheese chunks into eggs. Flip as eggs begin to solidify, and cook, covered, so that eggs steam and cheese melts. Flip once or twice more to coat vegetables in egg and melted cheese. Serve at once. Makes 4 1.5 cup portions, or 6 1-cup portions.Number of Servings: 6Recipe submitted by SparkPeople user SHROBAC.

The nutritional information for Broccoli-potato frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 314.3

• Total Fat: 15.0 g
• Cholesterol: 216.9 mg
• Sodium: 280.1 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 6.9 g
• Protein: 18.0 g