Potato and Broccoli Frittata with Feta
Ingredients
-
2
tablespoons
olive oil
-
2
shallots
minced
-
½
pound
Yukon gold potatoes
-
½
pound
broccoli
-
8
ounces
mushrooms
-
10
units
eggs
-
to taste
salt
-
to taste
pepper
-
½
cup
crumbled feta
Instructions
- Preheat the oven to 450 degrees F.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Cook shallots and potatoes until the potatoes begin to brown and soften, about 10 minutes, seasoning with salt.
- Add broccoli and mushrooms, cooking until the broccoli is tender, about 5 minutes. If needed, add water to help steam the veggies.
- Remove half of the veggies to a plate, pour in the beaten eggs, season with salt and pepper, and top with the reserved veggies and crumbled feta.
- Bake in the oven until the eggs are set, about 5 to 10 minutes, then serve.
Nutrition Facts (estimated)
Servings
5
Calories
282
Total fat
18g
Total carbohydrates
15g
Total protein
17g
Sodium
314mg
Cholesterol
341mg
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