Broccoli & Potato Frittata
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…
225 gram (8 ounce) potatoes, peeled and cubed
225 gram (8 ounce) broccoli florets, roughly chopped
1 tablespoons olive oil
1 onion, roughly chopped
1 teaspoon Oregano
1 teaspoon Rosemary
1 teaspoon Dried Thyme
¾ teaspoon Sea Salt
¼ teaspoon Ground Black Pepper
2 tablespoons skimmed milk
3 medium plum tomatoes, thinly sliced
25 gram (1 ounce) Parmesan cheese, grated
- 1 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.
- 2 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.
- 3 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.
- 4 Finish under the grill for 4-5 minutes until the eggs are set and the cheese is lightly browned.