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Savory Broccoli Frittata with Shiitake Mushrooms

Preparation 10 min Total Time 0:10

We do a lot of frittatas for easy weeknight meals. They're never the same twice, but they often have a handful of the same super-savory elements that take them from...I'm just gonna say it...drab to fab. This one is definitely fab. Makes great leftovers, too.


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced small
  • 5 ounces sliced shiitake mushrooms
  • 2 tablespoons capers
  • 10 ounces frozen broccoli florets, defrosted
  • 8 eggs
  • 1/4 cup grated Pecorino Romano cheese
  • Salt and pepper


  • Preheat the oven to 400°F with a rack in the center. In a 12-inch frying pan, heat the oil over medium-high heat. Add the onion along with a sprinkle of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the shiitakes and cook until lightly browned and reduced in volume, about 5 minutes more. Add the capers and broccoli and cook until warmed through.
  • Beat the eggs in a bowl and pour evenly over the vegetables in the frying 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.
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