Oven Frittata with Broccoli and Potatoes
Elevate your breakfast or brunch game with this Oven Frittata with Broccoli and Potatoes, a wholesome, protein-packed dish that’s as satisfying as it is versatile. Featuring fluffy eggs, tender Yukon Gold potatoes, and vibrant broccoli florets, this easy frittata comes together seamlessly in one skillet—perfect for saving time on cleanup. A touch of Parmesan cheese adds a savory twist, while aromatic garlic and onion round out the flavors beautifully. Baked in the oven until golden and perfectly set, this frittata is ideal for meal prep, family gatherings, or a quick weekday dinner. Serve it warm or at room temperature with a sprinkle of fresh parsley for an effortless, delicious meal packed with nourishing ingredients.
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Recipe Information
Ingredients
- 8 Eggs
- 0.5 cups Milk
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cups Broccoli florets
- 2 cups Yukon Gold potatoes, diced
- 0.5 cups Onion, finely chopped
- 2 Garlic cloves, minced
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat olive oil in a large, oven-safe skillet over medium heat.
Add the diced potatoes to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they begin to soften and lightly brown.
Stir in the broccoli florets and chopped onion. Cook for another 4-5 minutes until the broccoli is tender but still crisp, and the onion is translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Spread the vegetable mixture evenly across the bottom of the skillet.
Pour the egg mixture over the vegetables, ensuring it evenly coats the ingredients. Do not stir.
Sprinkle the grated Parmesan cheese evenly on top of the egg mixture.
Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set in the center and the top is lightly golden.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1519 mg | 506% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.5 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 778 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2605 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
