Nothing says comfort food like my colorful and flavorful Cheesy Mushroom and Broccoli Frittata. As versatile as it is delicious, 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.
Preheat the broiler and place an oven rack about 8 inches below.
Blanch the broccoli by adding the broccoli 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, place a plate on top, 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.
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.
Remove the skillet from the oven, and allow it to sit for a few minutes. It will deflate slightly. Cut into slices to serve.
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Notes
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, basil 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.