Perfect for brunch, a light lunch or in a sandwich, this frittata is not only tasty but healthy and very easy to make!
Our broccoli and potato frittata is deliciously satisfying with the rich creaminess of eggs and potatoes combined with a crisp sweetness of broccoli.
It is not only ideal served at room temperature with a fresh tomato or bean salad on warm summer days, but also great warmed up as the days grow colder.
We love it in sandwiches for picnics or lunch boxes as all the flavours really come together when prepared ahead.
It is highly nutritious, packed with vitamins and minerals and absolutely satisfying.
This is a wonderful comfort food you will be making on repeat!
You may also like our tasty Zucchini frittata, and mini frittatas.
For more breakfast recipes check out these yummy broccoli and cheese breakfast muffins, or our delicious scrambled eggs with cheese.
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What is a frittata?
Frittata is an Italian egg based dish made with fresh seasonal vegetables or tasty meats.
It is thicker than an omelette and is therefore needs to be cooked in two parts:
- first on a hob to lightly brown the bottom
- then in the oven to cook the top.
A frittata is perfect for a light lunch or weeknight dinner as it comes together in only 30 minutes.
Cheese
We recommend using parmesan or pecorino Toscano, but you could use any similar cheese or mix the two cheeses for extra flavour.
You may need to adjust the amount of salt in the recipe according to the saltiness of the cheese you are using.
Serving
Slice the frittata then sandwich between two slices of warm crusty bread for a tasty lunch or satisfying weeknight dinner.
We sometimes serve it with our fresh tomato salad with gremolata, or easy two bean salad.
It can be served warm or at room temperature, also making it ideal for picnics, lunch-boxes and lunch on the go!
Make ahead and storing
Frittata tastes even better when made a few hours ahead or even the day before as this gives the flavours a chance to develop.
Cut into individual slices and keep in a sealed box in the fridge for up to 3 days, or in the freezer for up to a month. Thaw fully overnight in the fridge before eating.
Reheat on a baking tray at 160℃ fan/325℉ for 10-15 minutes till warmed through.
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Recipe
Broccoli Potato Frittata
Ingredients
- olive oil 1 tablespoon
- potatoes - peeled and quartered 2 medium
- broccoli - 1 cup, washed and cut into small pieces 90 grams
- eggs 8 large
- parsley - chopped coarsely 2 tablespoons
- salt 1 teaspoon
- black pepper - freshly crushed ⅛ teaspoon
- freshly grated parmesan cheese - or pecorino cheese, or similar 2 tablespoons
Instructions
- 2 medium potatoesPreheat oven to 180℃ fan /350℉. Boil the potatoes in salted water for 8 minutes till fork tender, then drain and crush coarsely with a fork and set aside.
- 90 grams broccoliBoil the broccoli in salted water for 2-3 minutes till tender, drain and set aside.
- 8 large eggs, 2 tablespoons parsley, 1 teaspoon salt, ⅛ teaspoon black pepper, 2 tablespoons freshly grated parmesan cheeseIn a medium bowl, whisk the eggs and mix in the salt and pepper, potato, broccoli, parsley and cheese.
- 1 tablespoon olive oilHeat oil a skillet, and pour in the egg mixture. Cook on medium-high heat till the bottom turns light brown.
- Bake for 5 minutes, till the top is golden, then serve warm or at room temperature.
Notes
Make ahead/storing
- Frittata tastes even better when made a few hours ahead or even the day before as this gives the flavours a chance to develop.
- Cut into individual slices and keep in a sealed box in the fridge for up to 3 days, or in the freezer for up to a month. Thaw fully overnight in the fridge before eating.
- Reheat on a baking tray at 160℃ fan/325℉ for 10-15 minutes till warmed through.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Sheila says
Love this recipe!
Couple of changes: I did 1 tbsp parsley, 1 tbsp sweet basil AND I broiled it for three minutes to puff up the frittata and brown the top. Oh my goodness!!
Nicole Shroff says
Thanks Sheila, sounds great and I’m so pleased you loved it!
Keith says
I converted this a Spanish style recipe switching to Manchego cheese putting 45 G into the mix. I also sautéed 2 cloves of garlic and 3 table spoons of red onion which went in the mix. Also added 2 tablespoons of finely chopped (seeded) chilies. Fabulous.
doreen maloney says
Perfect recipe..like a spanish tortilla! thank you!!
Nicole Shroff says
Thanks Doreen, I’m so happy you enjoyed it!
Anna says
I love a simple, healthy recipe and this frittata ticks all the boxes! The potato and broccoli combo sounds delicious.
Nicole says
Thanks – it’s a family favourite!
Nikole says
Just love the combination of these ingredients! Can’t wait to try it!
Nicole says
Thank you Nikole!
Amanda says
I love frittatas because they are so easy to throw together and you can add all the veggies you want! Love how simple this recipe is. Thanks or sharing!
Nicole says
Thanks Amanda! And its great for breakfast, lunch or dinner!
Beth says
I love frittata and I haven’t made one in ages! I am making your version tonight because I was trying to come up with something different! Thanks for the inspiration!
Nicole says
Broccoli and potato is such a great combination! Thanks Beth, I hope you like it!
Ramona says
A good frittata is always a winner and this recipe is definitely one. I should definitely make a frittata more often – thank you for the inspo! Great, simple and delicious recipe. Thanks for sharing!
Nicole says
Thank you Ramona!
Debbie says
I found your recipe searching with ingredients I had on hand. How wonderful this recipe is! I never knew friata was so easy to make. It turned out beautiful and absolutely delicious. I added some curry powder, simply because I love it in my eggs. Thank you for helping me with dinner.