Mediterranean Broccoli & Potato Frittata with Yogurt Olive Sauce

A wholesome and flavorful frittata combining tender broccoli, crispy potatoes, and briny olives, topped with a creamy tangy yogurt olive sauce. Perfect for a nutritious main meal.

Steps

1. Preheat oven to 375°F (190°C).
2. Boil diced potatoes in salted water for 5 minutes until just tender; drain.
3. Steam or blanch broccoli florets for 3 minutes until bright green and slightly tender; drain.
4. In a small oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
5. Add potatoes and broccoli to the skillet, season with salt, pepper, and oregano, and cook for 3-4 minutes, stirring occasionally.
6. In a bowl, beat eggs with a pinch of salt and pepper.
7. Pour eggs over the vegetables in the skillet, sprinkle sliced olives evenly on top.
8. Cook on stove for 2 minutes until edges begin to set.
9. Transfer skillet to oven and bake for 8-10 minutes until the frittata is fully set and lightly golden.
10. Meanwhile, mix yogurt with a pinch of salt and pepper in a small bowl.
11. Remove frittata from oven, let cool slightly, then serve with a dollop of yogurt sauce on top.