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    Home » Recipes » Breakfast/Brunch

    Broccoli Potato Frittata

    Published Oct 12, 2018, modified Mar 8, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 14 Comments /

    Jump to Recipe
    Pin image of 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!

    Broccoli potato frittata in a skillet next to oven glove.

    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.

    Click the subscribe button above to get more recipes like this into your inbox.

    Jump to:
    • What is a frittata?
    • Cheese
    • Serving
    • Make ahead and storing
    • You may also like …
    • 📋 Recipe

    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.

    You may also like …

    • Lemon Herb Tahini Sauce
    • Mini Frittatas
    • Blueberry Blondies
    • Banana Blondies

    Did you like this recipe? Please take a moment to rate it in the recipe card below, leave a comment, and if you are sharing it on social media please tag us @endofthefork. Thanks!

    📋 Recipe

    Broccoli potato frittata in iron skillet.

    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

    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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    Reader Interactions

    Comments

    1. Sheila

      October 06, 2022 at 7:14 pm

      5 stars
      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!!

      Reply
      • Nicole Shroff

        October 06, 2022 at 11:32 pm

        Thanks Sheila, sounds great and I’m so pleased you loved it!

        Reply
    2. doreen maloney

      May 26, 2022 at 2:18 pm

      5 stars
      Perfect recipe..like a spanish tortilla! thank you!!

      Reply
      • Nicole Shroff

        May 26, 2022 at 4:43 pm

        Thanks Doreen, I’m so happy you enjoyed it!

        Reply
    3. Anna

      October 15, 2018 at 10:09 pm

      5 stars
      I love a simple, healthy recipe and this frittata ticks all the boxes! The potato and broccoli combo sounds delicious.

      Reply
      • Nicole

        October 15, 2018 at 10:24 pm

        Thanks – it’s a family favourite!

        Reply
    4. Nikole

      October 15, 2018 at 9:11 pm

      Just love the combination of these ingredients! Can’t wait to try it!

      Reply
      • Nicole

        October 15, 2018 at 9:52 pm

        Thank you Nikole!

        Reply
    5. Amanda

      October 15, 2018 at 7:15 pm

      5 stars
      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!

      Reply
      • Nicole

        October 15, 2018 at 9:59 pm

        Thanks Amanda! And its great for breakfast, lunch or dinner!

        Reply
    6. Beth

      October 14, 2018 at 5:15 pm

      5 stars
      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!

      Reply
      • Nicole

        October 14, 2018 at 10:23 pm

        Broccoli and potato is such a great combination! Thanks Beth, I hope you like it!

        Reply
    7. Ramona

      October 14, 2018 at 12:09 pm

      5 stars
      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!

      Reply
      • Nicole

        October 14, 2018 at 10:19 pm

        Thank you Ramona!

        Reply

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