A delicious frittata combining tender potatoes and broccoli with the aromatic flavours of Oregano, Rosemary and Thyme for a quick and easy lunch or supper. This recipe is a great way to use up leftover broccoli and potatoes. If they are already cooked simply skip the first step.
Bring a pan of water to the boil in a medium saucepan. Add the potatoes and cook for 6-7 minutes or just until tender. Add the broccoli and cook for a further 2 minutes. Drain well and set aside.
Heat the oil in a large ovenproof non-stick frying pan on a medium-heat. Add the onion and cook for 5 minutes or until softened. Stir in the potatoes and broccoli. Reduce the heat to medium-low.
Meanwhile, mix the Oregano, Rosemary, Thyme, ½ tsp of the Salt and the Pepper in a medium bowl. Add the eggs and milk and beat with a whisk until well blended. Pour the mixture into a frying pan. Cook without stirring for 5 minutes or until the eggs are just set on the bottom. Arrange the sliced tomatoes on top of the egg mixture. Sprinkle with the cheese and the remaining Salt.
Finish under the grill for 4-5 minutes until the eggs are set and the cheese is lightly browned.