- PREHEAT oven to 400F. Bring a saucepan of water to a boil. Add potatoes and cook until tender, 6 to 8 min. Scoop out and add broccoli to boiling water and cook for 2 min. Rinse broccoli under cold running water and pat dry with kitchen towels.
- HEAT oil in a 10-in. cast iron frying pan over medium-high. (If you don’t have a cast iron pan, use an oven-safe frying pan.) Add onion, garlic and potatoes and cook, stirring often, until potatoes are brown around the edges, 2 to 3 min. Add broccoli and cook for 2 min.
- WHISK eggs, 1/2 cup of the cheese, salt, pepper and pepper flakes in a large bowl. Pour into pan and evenly distribute vegetables.
- SPRINKLE with remaining 1/2 cup cheese. Bake until frittata is golden around the edges and set when jiggled, 12 to 15 min. Serve with a salad.
Protein 22 g
Carbohydrates 14 g
Fat 25 g
Fibre 3 g
Sodium 615 mg
Excellent source of vitamin C
Cheese grating tips