Skillet broccoli and potato frittata

Prep 15 min
Total 40 min
Serves 4



baby potatoes, quartered
small crown of broccoli, cut into small florets (3 cups)
1 1/2 tbsp
olive oil, divided
small onion, chopped (3/4 cup)
small garlic clove, minced
1 cup
grated white cheddar, divided
1/2 tsp
1/4 tsp


  • POSITION rack in centre of oven, then preheat 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.



Calories 368, Protein 22 g, Carbohydrates 14 g, Fat 25 g, Fibre 3 g, Sodium 615 mg. Excellent source of vitamin C

Cheese grating tips

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