My quick, easy and flavorful Mushroom and Broccoli Frittata comes together in minutes and this healthy, veggie-filled, egg, and cheese dish makes a perfect low-carb breakfast or a brunch main dish.
What’s the difference between a frittata, omelet, and quiche?
What is a frittata, you say; and what’s the difference between a frittata, omelet, and a quiche? They are all egg-based, and the main difference is how they are cooked. A quiche generally has a crust, an egg custard base, and is cooked solely in the oven.
The main ingredients in omelets are eggs as well, but omelets are cooked solely on top of the stove. And, a frittata is a thick unfolded omelet, generally cooked in a cast iron skillet or an oven-proof skillet on the stove and then finished up in the oven or under the broiler.
Besides all being egg-based, frittatas, omelets, and quiches are also great dishes to use up all of your leftover vegetables! Oh, and did I mention you can have this Mushroom and Broccoli Frittata on the table in less than 20 minutes. That’s a real plus in my book!
Feel free to substitute your favorite veggies like asparagus, spinach, carrots, and potatoes. Of course, you can also add bacon, sausage or ham to round things out. And no, frittatas aren’t just for breakfast; paired with a salad, they are perfect for a quick weeknight dinner or a light lunch as well!
If you like this easy breakfast or brunch recipe, you might also be interested in these popular recipes: Roasted Tomato Quiche with Goat Cheese, Make-Ahead Sausage and Grits Casserole, and Crustless Canadian Bacon and Brie Quiche. Need more ideas for breakfast, check out all of my breakfast and brunch recipes here!
How to make this Easy Mushroom and Broccoli Frittata
Preheat the broiler and place an oven rack about 8 inches below.
Chop the broccoli into small bite-size pieces.
Blanch the broccoli by adding the broccoli florets to a pot of boiling water and allowing to cook for 1-2 minutes. Drain the broccoli.
Melt butter in a 10-inch cast iron pan or oven-proof skillet over medium heat. Add the mushrooms, onion, bell pepper, and broccoli and cook until the veggies are tender, which should take about 3-4 minutes.
Whisk the eggs, salt, and cream in a bowl until frothy and pour into the skillet with the vegetables.
Cook over medium heat for about 3-4 minutes total. As the eggs begin to set up, gently lift the edges of the frittata with a spatula and tilt the pan slightly to allow the uncooked eggs to flow underneath.
When the eggs are almost set, sprinkle the cheese on top and place the skillet under the broiler. Watch carefully and broil about 3-4 minutes or just until the cheese is melted and the eggs are puffy and set.
Remove the skillet from the oven and cut into slices to serve.
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