Peter’s Potato-Broccoli Frittata

Peter's Potato-Broccoli Frittata

Peter’s potato-broccoli frittata is a quick, easy, healthy recipe, chockful of nutrition. Serve it with a salad and you have a light evening meal. Peter cooked this main dish for Adria in Into the Fire to help soothe his stress.

Peter's Potato-Broccoli Frittata

Peter’s Potato-Broccoli Frittata

Course Main Course
Servings 6 servings


  • 1 1/4 pounds potatoes, peeled (or not) and finely diced
  • 2 tablespoons olive oil
  • 10 oz chopped broccoli, fresh or frozen
  • 6 green onions, cut into 1/4-inch slices
  • 10 whole eggs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasonings
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat the oven to 350°F.
  • In a large, ovenproof skillet, cook the potatoes in the oil over medium heat, stirring once or twice, for about 10 minutes, until they are tender and lightly browned.
  • Add the broccoli (thawed, if using frozen) and the green onions, cover the skillet and cook the mixture another 5 minutes.
  • In a medium bowl, beat the eggs with the Parmesan, Italian seasonings, salt and pepper. Pour the egg mixture over the vegetable mixture and cook the frittata for about 5 minutes, pushing the ingredients occasionally with a spatula to allow any uncooked egg to make contact with the skillet.
  • Place the skillet in the preheated oven for 5-10 minutes or until the eggs are set on top.

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