Broccoli Mushroom Frittata Recipes

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.

EASY BROCCOLI FRITTATA

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.

MUSHROOM-CHEDDAR FRITTATA

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.

BROCCOLI AND MUSHROOM FRITTATA

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.

BROCCOLI AND POTATO FRITTATA

Steps:

• To a large pot of salted, boiling water, add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.
• Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
• In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk. Season with salt and pepper, whisking to combine.
• In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
• Add the potatoes and broccoli and cook for 1 minute.
• Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.
• Top with the sliced tomatoes and sprinkle on the cheese.
• Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.

LEEK, BROCCOLI AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 400F. Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften. In a small bowl, whisk together the eggs, almond milk, herbs, and black pepper. Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes. Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes. Allow the pan to cool for 5 mins, then slice the frittata and serve