broccoli and potato frittata recipe | Schwartz

Ingredients

• 225 g (8 oz) potatoes, peeled and cubed
• 225 g (8 oz) broccoli florets, roughly chopped
• 1 tbsp olive oil
• 1 onion, roughly chopped
• 1 tsp Oregano
• 1 tsp Rosemary
• 1 tsp Thyme
• ¾ tsp Sea Salt
• ¼ tsp Ground Black Pepper
• 8 eggs
• 2 tbsp skimmed milk
• 3 medium plum tomatoes, thinly sliced
• 25 g (1 oz) Parmesan cheese, grated