Broccoli-potato frittata

MAKES 6 SERVINGS

1½ cups potatoes, cubed

2 cups broccoli florets, coarsely chopped

1 tablespoon olive oil

½ cup onion, coarsely chopped

1 teaspoon oregano leaves

1 teaspoon rosemary leaves, finely crushed

1 teaspoon thyme leaves

3/4 teaspoon sea salt, divided

1/4 teaspoon ground black pepper

6 eggs

1/4 cup milk

3 medium plum tomatoes, thinly sliced

1/4 cup grated Asiago cheese

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.

On medium heat, heat oil in a large oven-proof non-stick skillet. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.

Mix oregano, rosemary, thyme, ½ teaspoon of 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 ?206-140? teaspoon sea salt. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.

McCormick Spices

Nutrition facts per serving: 196 calories, 9 g fat, 3 g saturated fat, 217 mg cholesterol, 18 g carbohydrates, 11 g protein, 242 mg sodium, 3 g fiber