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Try out this frittata recipe for an easy breakfast and a perfect way to start the day! 



  • 1 tablespoon extra virgin olive oil

  • 1 cup sliced onions

  • 1/2 cup red bell pepper, sliced 1/4 cup finely chopped celery

  • 1 clove garlic, minced

  • 8 large eggs

  • 1/2 cup fat free milk

    Potato and broccoli frittata in a cast iron skillet.
  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried thyme

  • 1/2 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

  • 1-1/2 cups broccoli florets, cooked tender crisp

  • 1-1/2 cups red potatoes, cooked and sliced

  • 3/4 cup shredded sharp cheddar cheese

  • 1/3 cup grated Parmesan cheese


  1. Preheat oven to 425oF. Spray a 2-quart casserole dish with vegetable spray.
  2. Heat oil in skillet. Add onions, peppers, celery and garlic and sauté until softened but not browned. Remove from heat.
  3. Beat eggs in large bowl, add milk, basil, thyme, seasoning salt and pepper. Blend well. Stir in a small amount of the onion-pepper mixture. Stir well. Add remaining onion-pepper mixture and broccoli. Pour into prepared 2-quart casserole dish.
  4. Add potato slices to casserole dish, distributing evenly. Sprinkle with cheeses.
  5. Bake at 425oF for 20 minutes or until mixture is set. Let stand 5 minutes before serving.


Serves 6.


Nutrition Facts  
Servings Per Recipe: 6  
Amount Per Serving  
Calories: 240  
  % Daily Value
Total Fat: 14 g 22%
Saturated Fat: 6 g 30%
Cholesterol: 268 mg 89%
Sodium: 382 mg 16%
Carbohydrate: 13 g 4%
Dietary Fiber: 2 g 8%
Protein: 15 g 30%
Vitamin A 37%
Vitamin C 87%
Folacin 14%
Calcium 24%
Iron 9%
Potassium 13%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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