Monday, July 18, 2011

Meganr's Frittata with Broccoli and Mushrooms

The nutrition facts for this wonderful frittata that can be served for breakfast, lunch, or dinner can be found at Calorie Count!

Frittata with Broccoli and Mushrooms

four servings


6  eggs (at room temperature)
¼ cup  water
¼ cup  mustard (a spicy brown type or Dijon)
½ tsp  oregano, dried
½ tsp  basil, dried
3  garlic cloves, minced
6 tbsp  Parmesan cheese
½ cup  tomatoes, chopped
2 tbsp olive oil
2 cups  broccoli, cut into small pieces
¾ cup  mushrooms, sliced
½ cup  onions, minced (or 2 green onions)


Preheat your oven to 500 F.

In a medium mixing bowl, beat the eggs, water, mustard, herbs and garlic. Add the Parmesan and tomatoes and mix well.

In a large oven proof skillet (cast-iron is great), saute the broccoli and onions in the olive oil for 3 - 5 minutes, until mostly tender. Add the mushrooms and saute for another 3 minutes.

Before adding the egg mixture to the pan, make sure the saute mixture is evenly spread out. Then add the egg mixture, but do NOT mix or scramble, and cook for about 6 - 9 minutes or until the edges of the frittata are starting to separate from the sides of the pan.

At that point, put the pan directly into the oven and bake for another 5 minutes or so, until the center of the frittata is fully cooked. Remove from the oven.

Cut into four wedges.

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