Description
A golden, crispy skillet pie packed with tender potatoes, vibrant broccoli, and gooey melted cheese. This comforting dish is perfect as a hearty vegetarian main or side, with rich flavors and satisfying texture in every bite.
Ingredients
Scale
- 2 cups potatoes, peeled and diced
- 1 1/2 cups broccoli florets
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup shredded cheddar cheese (or cheese of choice)
- 1/4 cup grated parmesan cheese
- 1/3 cup milk or plant-based milk
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Boil diced potatoes in salted water for 8–10 minutes until just tender. Add broccoli florets in the last 2 minutes. Drain and set aside.
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Add potatoes and broccoli to the skillet. Toss to combine evenly with the aromatics.
- In a bowl, whisk eggs, milk, salt, pepper, and paprika. Stir in shredded cheddar and half of the parmesan cheese.
- Pour the egg and cheese mixture evenly over the vegetables in the skillet.
- Top with the remaining parmesan cheese.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the top is golden and the center is set.
- Let cool slightly, then garnish with chopped parsley and serve warm.
Notes
- Use pre-cooked or leftover vegetables for a quicker prep.
- Substitute cauliflower or spinach if broccoli isn’t available.
- Add chili flakes or hot sauce for a spicy version.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 105mg