BROCCOLI & MUSHROOM FRITTATA
Steps:
- Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat 3-4 minutes or until tender.
- Beat eggs in bowl until frothy. Pour into skillet. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until eggs are almost set.
- Arrange bell pepper strips and broccoli on top. Cover; continue cooking 4-5 minutes or until eggs are set.
- Sprinkle with cheese; cut into wedges.
Nutrition Facts : Calories 260 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 355 milligrams, Sodium 270 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Sugar grams, Protein 16 grams
BROCCOLI AND MUSHROOM FRITTATA
Make and share this Broccoli and Mushroom Frittata recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 10-inch skillet until sizzling; add mushrooms and onion.
- Cook over medium heat until tender (3 to 4 minutes).
- Beat eggs in large bowl until frothy.
- Pour into skillet.
- Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes).
- As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.
- Arrange red pepper strips and broccoli on top.
- Cover; continue cooking until eggs are set (4 to 5 minutes).
- Sprinkle with cheese; cut into wedges.
Nutrition Facts : Calories 216.4, Fat 16.9, SaturatedFat 9.2, Cholesterol 221.2, Sodium 247, Carbohydrate 4.1, Fiber 1.3, Sugar 1.9, Protein 12.4
MUSHROOM-CHEDDAR FRITTATA
This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
- Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
- Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.
HAM & BROCCOLI FRITTATA
Steps:
- Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
EASY BROCCOLI FRITTATA
Easy-to-make broccoli frittata!
Provided by Yuhui Xu
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
- Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
- Bake in the preheated oven until edges are golden, about 35 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g
ASPARAGUS AND MUSHROOM FRITTATA
This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
Provided by MAGGIDEW
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g
OVEN FRITTATA WITH BROCCOLI AND POTATOES
Make and share this Oven Frittata With Broccoli and Potatoes recipe from Food.com.
Provided by SusieQusie
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes.
- Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat.
- In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper.
- Gently pour egg mixture over mixture in skillet.
- Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely).
- Turn on broiler and finish cooking for 3 minutes or until lightly browned and set.
- Sprinkle with paprika and serve.
Nutrition Facts : Calories 188.5, Fat 5.5, SaturatedFat 1.6, Cholesterol 65.7, Sodium 184.3, Carbohydrate 23.5, Fiber 3.9, Sugar 2.5, Protein 12.3
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