Broccoli Potato Frittata

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

Nicole Shroff

Perfect for brunch, a light lunch or in a sandwich, this frittata is not only tasty but healthy and very easy to make!

5 from 14 votes

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Breakfast, light meal, Mains, Side, Snack

Cuisine Italian

Servings 6 people

Calories 129 kcal

Ingredients

Metric | US Customary

• ▢ 1 tablespoon olive oil
• ▢ 2 medium potatoes peeled and quartered
• ▢ 90 grams broccoli 1 cup, washed and cut into small pieces
• ▢ 8 large eggs
• ▢ 2 tablespoons parsley chopped coarsely
• ▢ 1 teaspoon salt
• ▢ ⅛ teaspoon black pepper freshly crushed
• ▢ 2 tablespoons freshly grated parmesan cheese or pecorino cheese, or similar

MetricUS Customary

Instructions

 

• 2 medium potatoes
  ▢
  Preheat 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 broccoli
  ▢
  Boil 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 cheese
  ▢
  In a medium bowl, whisk the eggs and mix in the salt and pepper, potato, broccoli, parsley and cheese.
• 1 tablespoon olive oil
  ▢
  Heat 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

Depending on the type of cheese used, adjust the salt accordingly.

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.

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Nutrition

Calories: 129kcalCarbohydrates: 2gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 249mgSodium: 517mgPotassium: 151mgFiber: 0.4gSugar: 1gVitamin A: 580IUVitamin C: 15mgCalcium: 61mgIron: 1mg

Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.

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