Ingredients

  • 1 1/2 cups cubed potatoes
  • 2 cups broccoli florets (coarsely chopped)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (coarsely)
  • 1 teaspoon oregano leaves (McCormick®)
  • 1 teaspoon McCormick Rosemary Leaves (finely crushed)
  • 1 teaspoon thyme leaves (McCormick®)
  • 3/4 teaspoon sea salt (from McCormick® Sea Salt Grinder, divided)
  • 1/4 teaspoon black pepper (McCormick®, Ground)
  • 6 eggs
  • 1/4 cup milk
  • 3 plum tomatoes (medium, thinly sliced)
  • 1/4 cup asiago cheese (grated)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.
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NutritionView more

240Calories
Sodium28%DV660mg
Fat20%DV13g
Protein29%DV15g
Carbs6%DV18g
Fiber16%DV4g

PER SERVING *

Calories240Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat4g20%
Trans Fat
Cholesterol325mg108%
Sodium660mg28%
Potassium650mg19%
Protein15g29%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* 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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