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.
2 medium potatoes
Boil the broccoli in salted water for 2-3 minutes till tender, drain and set aside.
90 grams broccoli
In a medium bowl, whisk the eggs and mix in the salt and pepper, potato, broccoli, parsley and cheese.
8 large eggs, 2 tablespoons parsley, 1 teaspoon salt, ⅛ teaspoon black pepper, 2 tablespoons freshly grated parmesan cheese
Heat oil a skillet, and pour in the egg mixture. Cook on medium-high heat till the bottom turns light brown.
1 tablespoon olive oil
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.