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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups cubed potatoes
- 2 cups broccoli florets (coarsely chopped)
- 1 Tbsp. olive oil
- 1/2 cup chopped onion (coarsely)
- 1 tsp. oregano leaves (McCormick®)
- 1 tsp. McCormick Rosemary Leaves (finely crushed)
- 1 tsp. thyme leaves (McCormick®)
- 3/4 tsp. sea salt (from McCormick® Sea Salt Grinder, divided)
- 1/4 tsp. black pepper (McCormick®, Ground)
- 6 eggs
- 1/4 cup milk
- 3 plum tomatoes (medium, thinly sliced)
- 1/4 cup asiago cheese (grated)
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Directions
- Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.
- Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.
- Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt.
- Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol325mg108% |
Sodium660mg28% |
Potassium650mg19% |
Protein15g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A20% |
Vitamin C100% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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