Recipe by breezermom
I like to do the first and second step the night before, so I can put it together quickly the next morning for a hearty breakfast. The 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a weekday breakfast. Usually I half this recipe to serve 4 instead of 8, except over the holidays.
Top Review by Sydney Mike
We loved this frittata, & I always enjoy a recipe that includes the potatoes unpeeled, as this one does! Used fresh broccoli, too, appreciated the cheese combo in it, & the only small change I made was to season it with lemon pepper rather than the usual S&P! I did cut it in half for the 2 of us & got a second meal out of the leftovers ~ Wonderful! Thanks for sharing the recipe! [Made & reviewed in Zaar Stars recipe tag]
- 5 medium red potatoes, sliced (peel if you want to, I don't)
- 1⁄4 cup olive oil
- 1 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 3 garlic cloves, minced
- 4 cups frozen chopped broccoli (feel free to use fresh if you'd like)
- 12 eggs, beaten
- 3⁄4 cup parmesan cheese, grated
- 1⁄2 cup water
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 cups monterey jack cheese, shredded (6 oz)
Directions See How It's Made
- Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
- Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
- Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
- Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.