Broccoli And Mushroom Frittata Recipes

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EASY BROCCOLI FRITTATA



Easy Broccoli Frittata image

Easy-to-make broccoli frittata!

Provided by Yuhui Xu

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 4

Number Of Ingredients 6

3 cups bite-size broccoli pieces
8 eggs
¼ cup milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
  • Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
  • Bake in the preheated oven until edges are golden, about 35 minutes.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g

MUSHROOM-CHEDDAR FRITTATA



Mushroom-Cheddar Frittata image

This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 10

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Steps:

  • Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
  • Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
  • Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

HAM & BROCCOLI FRITTATA



Ham & Broccoli Frittata image

With just five ingredients, this cheesy frittata is a breeze to make. It's sure to become a new family favorite. -Annie Rundle, Muskego, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

6 large eggs
1/4 teaspoon pepper
Dash salt
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1 tablespoon butter
1 cup chopped fresh broccoli

Steps:

  • Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

BROCCOLI & MUSHROOM FRITTATA



Broccoli & Mushroom Frittata image

Serve this tasty egg dish in just minutes.

Provided by Land O'Lakes

Categories     Lunch     Frittata     Broccoli     Mushroom     Vegetable     Vegetable     Egg     Breakfast and Brunch

Yield 6 servings

Number Of Ingredients 7

3 tablespoons Land O Lakes® Butter
1 cup sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
9 large Land O Lakes® Eggs
1/2 medium red bell pepper, cut into 1x1/4-inch strips
1 cup frozen broccoli florets, thawed
4 ounces (1 cup) shredded Cheddar cheese

Steps:

  • Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat 3-4 minutes or until tender.
  • Beat eggs in bowl until frothy. Pour into skillet. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until eggs are almost set.
  • Arrange bell pepper strips and broccoli on top. Cover; continue cooking 4-5 minutes or until eggs are set.
  • Sprinkle with cheese; cut into wedges.

Nutrition Facts : Calories 260 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 355 milligrams, Sodium 270 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Sugar grams, Protein 16 grams

SAUTéED BROCCOLI AND MUSHROOMS



Sautéed Broccoli and Mushrooms image

This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07

Provided by Manami

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

Steps:

  • Heat oil in a large Dutch oven over medium-high heat.
  • Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  • Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  • Add broccoli and salt to pan; stir well.
  • Stir in broth & red pepper flakes; bring to a boil.
  • Cover and cook 5 minutes or until broccoli is crisp-tender.
  • Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
  • Enjoy!

Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1

BROCCOLI AND MUSHROOM FRITTATA



Broccoli and Mushroom Frittata image

Make and share this Broccoli and Mushroom Frittata recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup onion, peeled and chopped
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

Steps:

  • Melt butter in 10-inch skillet until sizzling; add mushrooms and onion.
  • Cook over medium heat until tender (3 to 4 minutes).
  • 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.
  • Arrange red pepper strips and broccoli on top.
  • Cover; continue cooking until eggs are set (4 to 5 minutes).
  • Sprinkle with cheese; cut into wedges.

Nutrition Facts : Calories 216.4, Fat 16.9, SaturatedFat 9.2, Cholesterol 221.2, Sodium 247, Carbohydrate 4.1, Fiber 1.3, Sugar 1.9, Protein 12.4

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