Ingredients Jump to Instructions ↓

  1. 1 1/2 cups cubed potatoes

  2. 2 cups coarsely chopped broccoli florets

  3. 1 tablespoon olive oil

  4. 1/2 cup coarsely chopped onion

  5. 1 teaspoon McCormick® Oregano Leaves

  6. 1 teaspoon McCormick® Rosemary Leaves , finely crushed

  7. 1 teaspoon McCormick® Thyme Leaves

  8. 3/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder , divided

  9. 1/4 teaspoon McCormick® Black Pepper, Ground

  10. 6 eggs

  11. 1/4 cup milk

  12. 3 medium plum tomatoes, thinly sliced

  13. 1/4 cup grated Asiago cheese

Instructions Jump to Ingredients ↑

  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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