broccoli and mushroom frittata

Name: Broccoli And Mushroom Frittata
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoon(s) butter; 1 cup(s) sliced fresh mushrooms; 1/2 cup(s) chopped peeled onion; 6 - eggs; 1/2 medium red bell pepper, cut into 1/4-inch strips; 1 cup(s) frozen broccoli florets, thawed; 4 ounce(s) cheddar cheese, shredded

4 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 15, 2017

This tasty egg dish is great as a great meatless dinner entrée or as a breakfast or brunch main dish.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup chopped peeled onion
6 - eggs
1/2 medium red bell pepper, cut into 1/4-inch strips
1 cup frozen broccoli florets, thawed
4 ounces cheddar cheese, shredded

How To Make broccoli and mushroom frittata

Step 1

Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat until tender (3 to 4 minutes).

Step 2

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.
Step 3

Arrange red pepper strips and broccoli on top. Cover; continue cooking until eggs are set (4 to 5 minutes).
Step 4

Sprinkle with cheese; cut into wedges.
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