Broccoli Mushroom Frittata
A quick, easy and veggie-packed broccoli mushroom frittata with happy-making pops of umami from shiitakes, capers, and parmesan cheese.
Servings: 4
Calories: 277kcal
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
- ⅓ 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
- 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.
- This recipe is great served 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.
Nutrition
Calories: 277kcal | Carbohydrates: 11.2g | Protein: 20.6g | Fat: 17.3g | Fiber: 3.8g