Broccoli-potato frittata

5 Yukon Gold potatoes, cooked and diced, peel on
6 medium eggs, scrambled
6 oz cojack cheese, cubed
3 cups steamed or boiled broccoli, chopped coarsely
3 oz milk (2%)
1 pat butter
two dashes salt
two dashes ground black pepper
1/4 tsp oregano
1/4 tsp thyme

Break eggs into large glass bowl. Add milk, pepper, thyme, dash salt, and beat with wisk until foamy. Heat large saute pan with pat of butter over medium heat until butter coats bottom of pan. Pour in egg mixture, and as eggs begin to cook, distribute potatoes, broccoli, and cheese chunks into eggs. Flip as eggs begin to solidify, and cook, covered, so that eggs steam and cheese melts. Flip once or twice more to coat vegetables in egg and melted cheese. Serve at once. Makes 4 1.5 cup portions, or 6 1-cup portions.

Number of Servings: 6

Recipe submitted by SparkPeople user SHROBAC.