//Potato and Broccoli Frittata with Feta

Potato and Broccoli Frittata with Feta

I’m always looking for hearty vegetarian dinner ideas (now more than ever with meat being a little hard to find these days!), and this one definitely fits the bill.

We love the flavors in this Potato and Broccoli Frittata with Feta and also how versatile it is (don’t be afraid to try a different cheese or omit the mushrooms if they aren’t your favorite). It would be great for breakfast, lunch, or dinner with a side of diced fruit and toast (or, better yet, garlic toast).

What’s your favorite meatless meal?

Potato and Broccoli Frittata on 100 Days of Real Food

Ingredients for the Potato and Broccoli Frittata

  • Olive Oil – Extra virgin.
  • Shallots – Minced.
  • Yukon gold potatoes – Cut into a 1/2″ dice with the peel on.
  • Broccoli – Cut into 1″ florets.
  • Mushrooms – Diced.
  • Eggs – If you can’t get them from your farmers’ market check out what to look for here.
  • Salt & Pepper – To taste.
  • Feta – Crumbled.

How to make the Potato and Broccoli Frittata

  1. Preheat: Set oven to 450 degrees F.
  2. Cook: Heat the oil in a large ovenproof skillet over medium-high heat. Cook the shallots and potatoes, while stirring occasionally, until the potatoes begin to brown and soften, about 10 minutes. Season generously with salt.
  3. Stir: Add the broccoli and mushrooms and cook until the broccoli is tender when pierced with a fork, 5 minutes. If the potatoes are not tender enough, pour in 1/2 to 3/4 cup water to help steam and soften the veggies. Turn the heat off once water is completely absorbed.
  4. Transfer: Remove half the veggies to a plate, pour in the eggs, season with salt and pepper, and top with veggies (from the plate) and crumbled feta.
  5. Bake: Place the skillet in the oven and bake until the eggs are set, 5 to 10 minutes, and serve.

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Potato and Broccoli Frittata with Feta

Serve this Potato and Broccoli Frittata with Feta with a side of fresh fruit and toast for an easy breakfast, lunch, or dinner.

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Potato and Broccoli Frittata on 100 Days of Real Food

Ingredients

  • 2
    tablespoons
    olive oil
  • 2
    shallotsminced
  • 1/2
    pound
    Yukon gold potatoescut into a 1/2″ dice (peel on)
  • 1/2
    pound
    broccolicut into 1″ pieces
  • 8
    ounces
    mushroomsdiced (baby bella or similar)
  • 10
    eggsbeaten
  • salt and pepperto taste
  • 1/2
    cup
    crumbled feta

Instructions

  1. Preheat oven to 450 degrees F.

  2. Heat the oil in a large (12-inch) cast-iron skillet over medium-high heat. Cook the shallots and potatoes, while stirring occasionally, until the potatoes begin to brown and soften, about 10 minutes. Season generously with salt.

  3. Stir in the broccoli and mushrooms and cook until the broccoli is tender when pierced with a fork, 5 minutes. If the potatoes are not tender enough pour in 1/2 to 3/4 cup water to help steam and soften the veggies. Turn the heat off once water is completely absorbed.

  4. Transfer half of the veggies to a plate, pour in the eggs, season with salt and pepper, and top with the veggies (from the plate) and crumbled feta. If you’re using a true cast iron skillet it should still be plenty hot to start cooking the eggs.

  5. Slide in the oven and bake until the eggs are set, 5 to 10 minutes, and serve.


Recipe Notes

Adapted from Super Natural Every Day by Heidi Swanson

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Potato and Broccoli Frittata with Feta

Amount Per Serving

Calories 282
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Cholesterol 341mg114%

Sodium 314mg14%

Potassium 643mg18%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 4g4%

Protein 17g34%

Vitamin A 821IU16%

Vitamin C 51mg62%

Calcium 154mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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