Cheesy Mushroom and Broccoli Frittata

Name: Cheesy Mushroom and Broccoli Frittata Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter; 8 ounces sliced mushrooms; ¼ cup finely diced onion; ½ red bell pepper (chopped); 2 cups fresh broccoli florets; 6 eggs (large or extra-large); ¼ cup heavy cream, half-and-half, or whole milk; 1 teaspoon kosher salt; 1 cup shredded cheddar cheese

Jump to Recipe

Nothing says comfort food like my flavor-packed Cheesy Mushroom and Broccoli Frittata.

As versatile as it is delicious, like my Cast-Iron Breakfast Skillet, this easy frittata is first cooked in a cast-iron skillet on the stove, then topped with cheddar cheese, and finished under the broiler. It’s simple to prepare and will have everyone asking for more.

This cheesy veggie frittata features earthy mushrooms, fresh broccoli, and sweet red bell pepper surrounded by a savory, silky egg custard filling. Like my Cottage Cheese Egg Bake, it’s a perfect low-carb breakfast, brunch, or light lunch main dish.

Slices of mushroom and broccoli frittata in a skillet.

Oh, and did I mention you can have this tasty and nutritious recipe on the table in less than 20 minutes. That’s a real plus in my world!

Ingredients – here’s what’s in it:

Fresh mushrooms, broccoli and other ingredients for a mushroom broccoli frittata.

Sliced Mushrooms – add an excellent earthy and meaty taste and texture to the frittata.
Broccoli – adds a striking green pop of color to the egg custard base and makes even your picky eaters think having broccoli for breakfast is a treat! It’s a win-win proposition.
Red bell pepper – provides a sweet, mild flavor and a lovely contrast to the other colors of the frittata. You can substitute green, yellow, or orange bell peppers.
Onion – adds another layer of flavor and texture to the dish.
Butter – is used to saute the vegetables and adds richness.
Eggs – are the principal ingredient in this dish and bring everything together in a savory custard base.
Heavy cream – adds richness and creaminess to the egg mixture. Whole milk or half-and-half can be substituted.
Salt – enhances all of the flavors and brings them together in one cohesive dish.
Cheddar cheese – is the proverbial icing on the top of this breakfast classic. After cooking the frittata on the stove, shredded cheese is sprinkled over the top and melts into cheesy goodness.

Directions – Here’s how to make this recipe:

Preheat the broiler and place an oven rack about 8 inches below.
Chop the broccoli florets into small bite-size pieces.

Chopped broccoli and sliced mushrooms on a cutting board.

Blanch the broccoli by adding the florets to a pot of boiling water and cooking them for one to two minutes. Or, place the florets in a microwave-safe container, add two tablespoons of water, cover, and microwave for two to three minutes. Drain the broccoli.
Melt the butter in a 10-inch cast-iron skillet or oven-proof non-stick skillet over medium heat. Add the sliced mushrooms, chopped onion and bell pepper, and broccoli and spread out evenly. Cook until the veggies are tender, which should take about three to four minutes.

Broccoli, mushrooms, and red pepper cooking in a skillet.

Whisk the eggs, salt, and cream in a bowl until frothy, and gently pour into the skillet, taking care not to move the vegetables too much.

Cook over medium heat for about three to four 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 for about three to four minutes or until the cheese is melted and the eggs are puffed and set.

A broccoli frittata topped with cheese ready to go in the oven.

Remove the skillet from the oven, and allow it to sit for a few minutes. It will deflate slightly. Cut into slices to serve.

Mushroom and Broccoli Frittata in a skillet.

Frequently asked questions:

What’s the difference between a frittata, omelet, and quiche?

All three are egg-based and have the same types of other ingredients. The main difference is how they are cooked.

Generally, quiche has a crust, an egg custard base, and is cooked just in the oven. Omelets are folded and cooked solely on top of the stove. Frittatas are generally cooked in a cast-iron skillet or an oven-proof skillet on the stove and then finished up in the oven or under a broiler.

Besides being egg-based, frittatas, omelets, and quiches are also great dishes to use up all of your leftover vegetables!

Are there any variations to this recipe?

Feel free to substitute your favorite veggies such as asparagus, leeks, spinach, cherry tomatoes, carrots, artichokes, zucchini, and potatoes for the broccoli or mushrooms.

This recipe calls for cheddar cheese, but you can substitute any kind you like or have on hand, including shredded or crumbled goat cheese, Boursin, feta, swiss, gouda, manchego, gruyere, and parmesan. Mexican and Italian blends work well too!

You could also add a handful of cooked and crumbled bacon, sausage, or ham to round things out.

What to serve with this recipe?

Since this mushroom and broccoli frittata contains all of the major food groups, I consider it a meal and generally serve it by itself. However, if I’m serving it to guests, I will sometimes add my Summer Fruit Salad or Southern Ambrosia, plus Sausage Bread or a side of Hoe Cakes. For a special occasion brunch, I would also include my Southern Cheese Grits Casserole.

I might also pair it with a salad for a quick weeknight dinner or a light lunch, such as my Grape Salad, Cornbread Salad, or Old-Fashioned Frozen Fruit Salad.

How to store and reheat leftovers?

Cover leftovers tightly and store them in the fridge for up to four days. I do not recommend freezing your cooked frittata.

Place the leftovers on a plate and microwave for 45 seconds to reheat.

Can you use frozen vegetables?

Yes, you can substitute frozen vegetables for fresh ones. If you do, you will not need to blanch the broccoli first. If you have any liquid in the bottom of the skillet from the vegetable thawing, allow it to evaporate before adding the egg mixture.

Sharon’s tips:

You can use leftover vegetables or a combination of vegetables in this recipe. If you use leftover vegetables, you will need about three cups. In most cases, the vegetables will need to be cooked or blanched first.
If you want to kick things up a notch, chopped fresh basil, sour cream, pesto, or salsa make great toppings for your frittata.
For the best results and texture, use heavy cream, half-and-half, or whole milk in this recipe. The more fat, the better. You can also substitute full-fat sour cream. However, skim milk, low-fat milk, or low-fat sour cream are not suitable substitutes.

More breakfast and brunch recipes:

If you like this easy breakfast or brunch recipe, you might also be interested in these popular recipes: Easy Spinach and Bacon Quiche with Tomatoes, Roasted Tomato Quiche with Goat Cheese, Make-Ahead Sausage and Grits Casserole, Ham and Cheese Quiche and Crustless Canadian Bacon and Brie Quiche.

Need more ideas and menu suggestions, check out all of my breakfast and brunch recipes here!

⭐️⭐️⭐️⭐️⭐️ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

📋 Recipe:

Comments

4.75 from 8 votes (7 ratings without comment)