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. Serve this Potato and Broccoli Frittata with Feta with a side of fresh fruit and toast for an easy breakfast, lunch, or dinner.
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?
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
- Preheat: Set oven to 450 degrees F.
- 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.
- 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.
- 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.
- Bake: Place the skillet in the oven and bake until the eggs are set, 5 to 10 minutes, and serve.
Other similar recipes you may enjoy
- Simple 20-Minute Kale & Egg Frittata
- Quiche with a Cheesy Potato Crust (Gluten-Free)
- Ricotta and Kale Quiche
- Egg Soufflé
14 thoughts on “Potato and Broccoli Frittata with Feta”
The print link on this one recipe is not working…would love to print it!
Hi, it’s working on our end. You may need to refresh or try a different browser. Try this link, too. – Nicole https://www.100daysofrealfood.com/wprm_print/178774
Can this frittata be frozen? It is a lot for the two of us, or should I just cut it in half? Thanks.
Yes, you can freeze frittatas. I would cut them in pieces first, place on a baking sheet to place in the freezer until frozen, then transfer the pieces to a container or ziplock bag. – Nicole
This was my first time to make a frittata so I halved the recipe just in case it didn’t turn out ok. I followed the recipe exactly as shown other than cutting everything by 1/2 and it turned out amazing! I cooked it for 10 minutes which was a bit too long given the 6″ cast iron skillet I used. It didn’t burn and still tasted great but will be even better next time when it isn’t so dry (which is my fault). Thanks for such a great recipe. I love trying new things like this, especially when the end result turns out so well!
Glad you still liked it! – Nicole
How many eggs should be used in this recipe?
Hi Ashley, the recipe states 10 eggs. – Nicole
Made this tonight and it was a big hit. The only change I made was that I added a healthy pinch of red pepper flakes because we like the added heat.
Thanks for sharing this recipe! I tried it at home, my husband and my kids loved it.
Made this for my husband last night in dinner and he just loved it. Thank you for the recipe
Made this for dinner last night. I had to sub in vegetables I had on hand- spinach and zucchini. It was delicious; thanks for the recipe!
Can this be made with russet potatoes? I have those on hand.
You can use those, they’ll just yield a fluffier texture than Yukon potatoes. – Nicole