Broccoli and Potato Frittata

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wash and cut the broccoli into small florets. Peel and dice the potatoes into small cubes.

3. 3

   In a large ovenproof skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they start to become tender, about 5-7 minutes.

4. 4

   Add the broccoli florets to the skillet and cook for another 2-3 minutes until they are bright green and slightly tender.

5. 5

   Dice the onion and mince the garlic, then add them to the skillet. Cook until the onion is translucent and the garlic is fragrant, about 2 minutes.

6. 6

   In a large bowl, beat the eggs with salt and pepper. Pour the egg mixture over the vegetables in the skillet. Cook for a few minutes until the eggs start to set at the edges.

7. 7

   Sprinkle the grated Parmesan cheese over the top of the frittata.

8. 8

   Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and the cheese is melted and slightly golden.

9. 9

   Remove from the oven, let it cool for a few minutes, then slice and serve.