Broccoli and potato frittata

1. Preheat Oven. Preheat oven to 350°F.
Sauté the Onion and Broccoli until all vegetables are tender. Add the seasoning and cook for another minute. Remove the broccoli mixture from the pan and keep warm.
Prepare the egg mixture. In a small mixing bowl, lightly beat 5 eggs. Add milk, pepper and seasoning blend. Stir to combine.
Pre-cook the potatoes. To the pan used to cook the broccoli mixture, add 1 Tbsp Extra Virgin Olive Oil and heat until hot. Add the potatoes and press firmly into the pan, forming a potato “crust”. Allow the potatoes to cook over medium heat for 3-5 minutes.
Build the Frittata. Add the broccoli mixture to the potatoes. Pour the egg mixture evenly over the broccoli filling.
Cook the Frittata. Cook on the stovetop over medium heat until the eggs are nearly set, about 3-5 minutes. Place frittata into preheated oven and bake until the eggs are set through, approximately another 5 minutes. Sprinkle with shredded cheese and red pepper flakes, if desired, and return to oven until cheese is just melted.
Slice and serve. Cut the frittata into wedges and serve.