Broccoli And Potato Frittata
Ingredients
1 cup cubed potatoes
1 cup coarsely chopped broccoli florets
1 Tablespoon olive oil
1/4 cup coarsely chopped onion
2 teaspoons Italian herb seasoning mix
salt and pepper to taste
3 or 4 eggs
2 Tablespoons milk
2 small tomatoes, thinly sliced
1/4 cup grated cheddar or other cheeseDirections
Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Set aside. Heat oil in large ovenproof nonstick skillet on medium heat. Add broccoli florets and onion; cook and stir 5 minutes or until softened. Stir in potatoes. Reduce heat to medium-low. Wisk eggs,Italian seasoning and milk until foamy. Pour mixture into skillet. Add to broccoli and potato mixture. 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 turn burner to low heat. Cover and cook until cheese is melted. Frozen or dried hash browns may be used, follow directions to cook then add broccoli and onion before adding eggs. Italian seasoning is recommended but any of your favorite herbs and spices may be substituted.
Serves: 2
Serves: 2
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
