Broccoli Mushroom Frittata
This Broccoli Mushroom Frittata is a fluffy, cheesy egg bake loaded with tender broccoli and savory sauteed mushrooms. Made in one skillet and baked to golden perfection, it is a satisfying meatless dinner or hearty breakfast option ready in just over half an hour.
Equipment
- Oven-safe nonstick or cast iron skillet
- Large mixing bowl
- Whisk
- Cutting board and knife
- Spatula
Ingredients
- 8 large eggs
- 2 cups broccoli florets small, bite sized pieces
- 8 ounces mushrooms sliced, cremini or button
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- 1/4 cup milk or heavy cream
- 1 cup shredded cheddar cheese or Gruyere
- 2 tablespoons olive oil
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley or chives chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened.
- Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Stir in the broccoli florets and minced garlic, cooking for another 3 to 4 minutes until the broccoli is bright green and just tender. Season with salt and pepper.
- In a large bowl, whisk together the eggs, milk, a pinch of salt, and pepper until well combined and slightly frothy.
- Spread the sauteed vegetables evenly across the bottom of the skillet, then pour the egg mixture over the top, gently shaking the pan to settle everything evenly.
- Sprinkle the shredded cheese evenly over the surface of the eggs.
- Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is set and no longer wobbly.
- Remove from the oven and let the frittata rest for 5 minutes before slicing. Garnish with fresh parsley or chives and serve warm.
Notes
For best results, make sure mushrooms are well browned before adding the eggs to avoid excess moisture. Leftovers keep well in the refrigerator for up to 4 days in an airtight container, or can be frozen for up to 2 months. Reheat gently in a 325°F oven or microwave in short intervals to preserve texture. Avoid baking at too high a temperature, as this can cause the eggs to overcook and turn rubbery.