Ingredients for Oven Frittata With Broccoli And Potatoes
- 1 lb potatoes, peeled and diced
- Vegetable Oil
- 1 cup broccoli florets
- Mushroom
- White Onion
- 2 large egg whites
- Eggs
- ¼ cup grated Parmesan cheese
- Dried Parsley
- Dried Basil
- Dried Oregano
- ½ teaspoon black pepper
- Pinch of paprika
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How to Make Oven Frittata With Broccoli And Potatoes
- Preheat oven to 350°F (175°C).
- Peel and dice 1 lb potatoes into ½-inch pieces.
- Heat 1 tablespoon olive oil in a large oven-proof nonstick skillet over medium heat.
- Add potatoes and cook, stirring occasionally, until tender and lightly browned (about 10-12 minutes).
- Add 1 cup broccoli florets, ½ cup sliced mushrooms, and ½ cup chopped onion to the skillet.
- Cook and stir for another 5 minutes, until vegetables are softened.
- Turn off heat and set aside.
- In a large bowl, whisk together 6 large eggs, 2 large egg whites, ¼ cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 teaspoon dried oregano, and ½ teaspoon black pepper.
- Gently pour the egg mixture over the potato and vegetable mixture in the skillet.
- Place the skillet in the preheated oven and bake for 15-20 minutes, or until the eggs are almost set on top.
- Turn on the broiler and broil for 2-3 minutes, or until the top is lightly browned and set.
- Sprinkle with a pinch of paprika before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
8g
Carbs
7g
