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Broccoli and Potato Frittata

Frittatas are great.  They are healthy, easy to make, and reheat reasonably well in the toaster oven.

Broccoli and Potato Frittata
adapted from McCormick

Ingredients
2 cups cubed potatoes (I used baby red)
2 cups chopped broccoli florets
1 Tablespoon olive oil
1/2 cup thinly sliced onion (I used red onion)
1 teaspoon dried oregano
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1/2 teaspoon salt (I always use kosher or sea salt)
1/4 teaspoon ground black pepper
6 eggs
1/4 cup milk (I used almond milk, any kind will do)
1/2 cup chopped or sliced tomatoes
1/4 cup grated cheese (I used sharp cheddar, any kind that melts well is fine)

Directions
Put cubed potatoes in a saucepan.  Fill with enough cold water to cover and bring to a boil over high heat.  Cook until almost tender (about 6 minutes).  Add broccoli, cook 1 minute more.  Drain.

Heat olive oil in a skillet over medium heat.  I used a 10 inch All Clad stainless steel skillet and it worked well.  The skillet must be oven safe.  Add onion, cook for 5 minutes until soft, stirring occasionally.  Add cooked potatoes and broccoli to the skillet and reduce heat to medium low.


Mix oregano, rosemary, thyme, salt and pepper in a medium bowl.  Add eggs and milk, whisk until blended.  Pour mixture over vegetables.


Cook without stirring for 7-10 minutes until edges are set and middle is still jiggly.  The edges should look something like this.  


Top with tomatoes and shredded cheese.


Pop the pan under the broiler for a few minutes until the cheese is bubbly and the middle is set.  


Allow to cool for a few minutes.  Enjoy!

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