Mushroom and broccoli frittata

Enjoy this healthy and delicious recipe for breakfast, brunch or anytime.

3 cups potatoes, diced
1 large yellow onion, diced (optional: 3-4 spring onions)
8 large eggs
3 Tbsp olive oil or coconut oil
Salt and black pepper
1 tsp tarragon, chopped
1-1/4 cup mushrooms, chopped
1-1/2 cups broccoli separated into florets.

Heat oven to 350′.
Steam potatoes until tender. Set aside. Steam broccoli about 3 minutes leaving slightly firm, set aside.
In a 10-inch oven safe skillet, heat 3 tablespoons olive oil.
Sauté onion on medium-high heat until softened, then add mushrooms and cook through.
Mix broccoli and potatoes in with the onion and mushrooms. In a large bowl whisk eggs and season with
a pinch of salt and pepper and tarragon.
Pour the eggs into the skillet and cook for 3-5 minutes until the edges pull away from the sides.
Bake at 350′ for 15-18 minutes.
Serves 4-6.