Frittata Recipe with Broccoli and Potatoes

Frittatas are a super easy dish for breakfast, brunch or main course evening meal. Unlike a quiche which usually uses a pastry crust—frittatas simply use egg to bind the filling ingredients. This frittata recipe serves up a yummy seasoned broccoli, mushroom, and onion filling over a shredded potato “crust”.

Ingredients for a Broccoli, Mushroom & Potato Frittata
  • 2 Slices Bacon, fried with 1 tsp. drippings reserved 
  • 1 Medium Red Onion, Chopped 
  • 8 oz. Portabella or White Mushrooms, Chopped 
  • 1 c. Broccoli Crowns, Chopped 
  • 1 Tbsp. Butter 
  • 1 tsp. Salt Free Herb Blend (such as Mrs. Dash Original) 
  • 2 c. Potatoes, Peeled and Shredded 
  • 1 Tbsp. Olive Oil 
  • 5 Eggs 
  • ¼ c. 2% or Skim Milk 
  • 1/8 tsp. Pepper 
  • ¼ tsp. salt Free Herb Blend (such as Mrs. Dash Original) 
  • ¼ c. Mild Cheddar Cheese, Shredded 
  • 1/8 tsp. Red Pepper Flakes (Optional) 
  • Suggested Toppings: Salsa, Chopped Tomatoes, Finely Chopped Scallions, Sour Cream

Instructions for Making a Frittata with Broccoli, Mushrooms & Potato

  1. Preheat Oven. Preheat oven to 350°F.
  2. Sauté the Onion, Mushrooms and Broccoli. Heat the reserved bacon drippings and butter in an oven safe, 12 Inch frying pan over medium heat until hot. Take care to avoid caramelizing the butter. Add the onion and sauté for 2-3 minutes; add mushrooms and broccoli, and sauté until all vegetables are tender. Add the seasoning and cook for another minute. Remove the broccoli mixture from the pan and keep warm.
  3. Prepare the egg mixture. In a small mixing bowl, lightly beat 5 eggs. Add milk, pepper and seasoning blend. Stir to combine.
  4. Pre-cook the potatoes. To the pan used to cook the broccoli mixture, add 1 Tbsp Extra Virgin Olive Oil and heat until hot. Add the potatoes and press firmly into the pan, forming a potato “crust”. Allow the potatoes to cook over medium heat for 3-5 minutes.
  5. Build the Frittata. Add the crumbled bacon the potato “crust”. Add the broccoli mixture to the potatoes. Pour the egg mixture evenly over the broccoli filling.
  6. Cook the Frittata. Cook on the stovetop over medium heat until the eggs are nearly set, about 3-5 minutes. Place frittata into preheated oven and bake until the eggs are set through, approximately another 5 minutes. Sprinkle with shredded cheese and red pepper flakes, if desired, and return to oven until cheese is just melted.
  7. Slice and serve. Cut the frittata into wedges and serve. We opt to top with mild salsa and sour cream or with a sprinkle of chopped tomatoes and scallions. Serve with fruit salad and wheat toast. 

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