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Don’t miss this quick, easy, and veggie-packed broccoli mushroom frittata with happy-making pops of umami from shiitakes, capers, and parmesan cheese.

a slice of broccoli mushroom frittata on a plate with a fork
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Why we love this recipe

A great frittata works equally well as a quick dinner to use up what’s in the fridge, or as a make-ahead brunch dish to please a crowd. This jazzy little broccoli mushroom number follows the cardinal rule of great frittatas: incorporate lots of savory, umami-rich ingredients. It’s quick and easy but truly fabulous.

I first published this recipe here in 2016. I’ve since updated the post for clarity and tweaked the recipe just a bit.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • Frozen broccoli florets work well here. They’re easy to keep on hand and don’t need to cook for very long. You could substitute frozen chopped broccoli or leftover steamed florets.
  • Shiitake mushrooms have tons of flavor without an excess of liquid. You could substitute creminis for a milder vibe.
  • A little bit of heavy cream makes for a lovely texture, but you can use half and half or whole milk if you prefer.
  • Capers add great little bursts of briny, savory flavor. I like to use brined capers in vinegar from a jar. Drain them before adding to the pan.
  • Parmesan and pecorino work equally well. If it’s important to you that this frittata is vegetarian, be sure to use a cheese made without animal rennet.

How to make it

Here’s an overview of what you’ll do to make a great broccoli mushroom frittata. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll sauté the onion, garlic, and mushrooms.
  2. Add the broccoli and capers and warm through.
  3. Whisk the eggs and cream with a fork and pour into the pan.
  4. Sprinkle with parmesan, transfer to the center of a 400°F oven, and bake for about 15 minutes, until set. That’s it!
broccoli mushroom frittata in a cast iron pan

Expert tips and FAQs

Can I substitute…

Probably! Frittatas are super-flexible. Learn everything you need to know about the best ratios, ingredient combinations, and riffs right here.

Can I make this recipe in advance? What about leftovers?

You sure can. It’s great warm or at room temperature, so make it any time during the day.

Leftovers will keep in an airtight container in the fridge for a week. They’re great straight from the fridge or tucked into a sandwich, hot or cold.

More favorite frittata recipes

broccoli mushroom frittata in a cast iron pan

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broccoli mushroom frittata in a cast iron pan
4.65 from 17 votes

Broccoli Mushroom Frittata

By Carolyn Gratzer Cope
A quick, easy and veggie-packed broccoli mushroom frittata with happy-making pops of umami from shiitakes, capers, and parmesan cheese.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
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Ingredients 

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced small
  • 4 garlic cloves, chopped
  • 4 ounces (114 grams) sliced shiitake mushrooms
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons (30 grams) capers
  • 10 ounces (284 grams) frozen broccoli florets, defrosted
  • 8 eggs
  • cup (80 ml) heavy cream, half and half, or whole milk
  • ¼ cup (20 grams) grated parmesan or pecorino cheese

Instructions 

  • Preheat the oven to 400°F with a rack in the center.
  • In a 12-inch seasoned cast iron or other nonstick, oven-safe frying pan, heat the oil over medium-high heat.
  • Add the onion, garlic, mushrooms, salt, and pepper.
  • Cook, stirring occasionally, until softened and reduced substantially in volume, about 5 minutes.
  • Add the broccoli and capers and cook until warmed through. Spread out evenly in the pan.
  • Crack the eggs into a medium mixing bowl. Pour in the cream and beat with a fork until homogenous.
  • Pour egg mixture evenly over the vegetables in the pan. Sprinkle with the cheese.
  • Transfer to oven and bake until set, about 15 minutes.
  • Cut into wedges and serve warm or at room temperature.

Notes

  1. Frozen broccoli florets work well here. They're easy to keep on hand and don't need to cook for very long. You could substitute frozen chopped broccoli or leftover steamed florets.
  2. Shiitake mushrooms have tons of flavor without an excess of liquid. You could substitute creminis for a milder vibe.
  3. A little bit of heavy cream makes for a lovely texture, but you can use half and half or whole milk if you prefer.
  4. Capers add great little bursts of briny, savory flavor. I like to use brined capers in vinegar from a jar. Drain them before adding to the pan.
  5. Parmesan and pecorino work equally well. If it's important to you that this frittata is vegetarian, be sure to use a cheese made without animal rennet.
  6. This recipe is great served warm or at room temperature, so make it any time during the day.
  7. Leftovers will keep in an airtight container in the fridge for a week. They're great straight from the fridge or tucked into a sandwich, hot or cold.

Nutrition

Calories: 277kcal, Carbohydrates: 11.2g, Protein: 20.6g, Fat: 17.3g, Fiber: 3.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: Italian
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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