This Mushroom and Broccoli Frittata is an excellent source of vitamin C from broccoli. Vitamin C acts as an antioxidant to neutralize free radicals in the body and contributes to immunity and bone health. Broccoli is also a cruciferous vegetable that may enhance detoxification of undesirable compounds. To optimize its many health benefits, lightly steam this vegetable and make sure not to overcook it.

*Note: To blanch broccoli, boil water and add broccoli for approximately 1 minute. Can also use defrosted frozen broccoli in place of fresh blanched broccoli.

Mushroom and Broccoli Frittata

4.43 from 7 votes

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Course: Breakfast, Main Course

Keyword: broccoli, eggs, Frittata, mushrooms

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 servings

Author: Chef Abbie Gellman RD

Ingredients

• 4 whole eggs
• 2 egg whites
• 1 tsp olive oil
• 3 tbsp onion chopped
• 1 cup mushrooms sliced
• 1 cup blanched* broccoli chopped
• Pinch salt and pepper

Instructions

• Preheat oven to 375 degrees F. Whisk together the four whole eggs with the egg whites and season with salt and pepper.
• Sauté the onion and mushrooms in a small 5" to 6" non-stick skillet with the olive oil until softened a bit.
• Season with a dash of salt and pepper. Add blanched broccoli and cook another minute.
• Add the egg mixture and quickly scrape all sides of pan to evenly distribute egg and veggies.
• Remove from heat and finish cooking in the oven for 5 to 8 minutes or until egg is fully cooked.

Video

Nutrition

Calories 100
Total fat 3g
Protein 13g
Saturated fat 0g
Carbohydrates 7g
Sodium 320mg
Fiber 2g