Potato and Broccoli Frittata with Feta

2 Reviews / 5 Average
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.
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Potato and Broccoli Frittata in a skillet topped with feta cheese.

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

  1. Preheat: Set oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Place the skillet in the oven and bake until the eggs are set, 5 to 10 minutes, and serve.

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Recipe Rating

    1. 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

  1. 5 stars
    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!

  2. 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.

  3. 5 stars
    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!