Though frittatas are usually meant for breakfast, this one can easily carry over to become a tasty lunch. So pack up the leftovers of this delicious and nutritious frittata from McCormick Easter and get two yummy meals for the work of one.
1 1/2 cups cubed potatoes
2 cups coarsely chopped broccoli florets
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Thyme Leaves
3/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder, divided
1/4 teaspoon McCormick® Black Pepper, Ground
1/4 cup milk
3 medium plum tomatoes, thinly sliced
1/4 cup grated Asiago cheese
Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.
Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.
Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.
Nutrition information per serving: Calories: 169; Fat: 9 g; Carbohydrates: 12 g; Cholesterol: 217 mg; Sodium: 344 mg; Fiber: 2 g; Protein: 10 g.
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