Broccoli and Potato Frittata

Ingredients

  • ½ cup(s) coarsely chopped onion
  • 1 teaspoon(s) McCormick® Rosemary Leaves
  • 1 ½ cup(s) cubed potatoes
  • 2 cup(s) coarsely chopped broccoli florets
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) McCormick® Oregano Leaves
  • 6 eggs
  • + 6 more ingredients
    • 1 teaspoon(s) McCormick® Thyme Leaves
    • ¾ teaspoon(s) McCormick® Sea Salt Grinder
    • ¼ teaspoon(s) McCormick® Black Pepper, Ground
    • ¼ cup(s) milk
    • 3 medium plum tomatoes, thinly sliced
    • ¼ cup(s) grated Asiago cheese

1. Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside. 2. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and br...

View full recipe at RecipeTips.com

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