Broccoli and Potato Frittata, very simple to make, enriched with cubes of melted provolone… an easy and tasty recipe, great as a vegetarian main course, or served as an appetizer, cut into small pieces. It is prepared in a few minutes, with boiled broccoli florets and potatoes sautéed in a pan, then baked in the oven, where it will become tall and fluffy, but with very little oil. Try this recipe because it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter, and Spring
- Energy 251.28 (Kcal)
- Carbohydrates 19.74 (g) of which sugars 2.08 (g)
- Proteins 17.43 (g)
- Fat 12.24 (g) of which saturated 6.01 (g)of which unsaturated 5.06 (g)
- Fibers 3.77 (g)
- Sodium 460.65 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium)
- 5.64 oz broccoli (already cleaned)
- 6.00 oz potatoes
- 1.24 oz provolone (to taste)
- 1 tbsp milk
- extra virgin olive oil
- salt
- pepper
Tools
- Springform Pan 8 inches
- Parchment paper
- Frying pan
- Vegetable peeler
- Pot
- Colander
- Bowl
Preparation
Separate the broccoli florets, wash them and boil them for 5-7 minutes in salted boiling water.
Drain and let them cool.
Wash and peel the potatoes, cut them into chunks. Cook them in a frying pan with a drizzle of extra virgin olive oil and a pinch of salt, until they are tender but browned on the outside (1).
Break the eggs into a bowl, add the milk, a pinch of salt, a pinch of pepper, and beat them with a whisk (or two forks).
Add the broccoli, the potatoes, and the provolone, cut into small cubes (2). Mix to distribute the ingredients.
Line the springform pan with parchment paper and pour the egg mixture into it (3).
Bake in a ventilated oven at 356-374°F and cook the frittata for about 25 minutes, or until the surface is slightly golden.
The broccoli and potato frittata is ready, serve it hot or warm as a tasty main course or appetizer, cut into cubes.
Tips and Notes
You can also boil the potatoes (together with the broccoli) if you want a lighter dish.
You can omit the provolone, or replace it with a tablespoon of grated Parmesan cheese.
For this recipe, I recommend using only the broccoli florets. You can reuse the stalk to prepare this tasty velouté.
FAQ (Frequently Asked Questions)
Can I cook the frittata in a pan?
Sure, you can cook the frittata in a non-stick pan, with oil or butter.
