Broccoli & Potato Frittata

This delicious Broccoli and Potato Frittata combines tender potatoes and broccoli with the aromatic flavours of Schwartz oregano, rosemary and thyme for a quick and easy lunch or supper.

This recipe is a great way to use up the leftover broccoli and potatoes from a traditional Sunday roast – with the added benefit that you can skip the first part of the cooking process!

See how simple it is to create this great-tasting dish below…

15 mins Prep Time 30 mins Cook Time
15 mins Prep Time
30 mins Cook Time
  • 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.