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Crustless Cheesy Potato and Broccoli Quiche in a Skillet

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
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Ingredients
  

  • 6-7 Baby Potatoes
  • 1 cup Broccoli
  • 4 Garlic
  • 3 cloves
  • 2 Eggs
  • 1 tablespoon All purpose flour
  • 3/4 cup Milk
  • 2 tablespoons Butter
  • 1 teaspoon Italian seasoning
  • 1/4 cup Cheddar cheese
  • 1/4 cup Mozzarella cheese
  • Salt to taste
  • 2 teaspoons Olive oil

Instructions
 

  • Preheat oven to 180C
  • Peel and cook the baby potatoes in a salted water until 3/4 done. Keep aside
  • Take a skillet , take 2 teaspoons olive oil. Saute the broccoli with2 cloves of crushed garlic.
  • Melt the butter add it to the milk and keep aside.
  • Whisk the egg. Mix the Italian seasoning to this.
  • Combine, the eggs, flour and buttered milk and shredded cheese and crushed garlic till no lumps remain.
  • In the skillet add the baby potatoes to the broccoli. Top with the sauce. Add mozzarella on top.
  • Bake for 20-25 till the top browns.
  • Allow to cool and serve with some ketchup.