Broccoli Mushroom Frittata - Chef Abbie Gellman MS, RD, CDN

Broccoli Mushroom Frittata

Chef Abbie Gellman RD

Broccoli Mushroom Frittata

I love a good egg-based dish, especially in the form of a frittata. Here’s an easy one, Broccoli Mushroom Frittata. Delicious and nutritious! Enjoy!

Mushroom and Broccoli Frittata

Mushroom Broccoli Frittata

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Course: Breakfast, Main Course
Keyword: broccoli, eggs, Frittata, mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Chef Abbie Gellman RD


  • 4 whole eggs
  • 2 egg whites
  • Pinch salt and pepper
  • 1 tsp olive oil
  • 3 tbsp onion chopped
  • 1 cup mushrooms sliced
  • 1 cup broccoli chopped (can use thawed frozen broccoli)
  • Optional garnish: chives chopped


  • Preheat oven to 375 degrees F. Whisk together the 4 whole eggs with the 2 egg whites and season with salt and pepper.
  • Heat small skillet with the olive oil. Sauté the onion, mushrooms, and broccoli ~3-5 minutes.
  • Add the egg mixture and quickly scrape all sides of pan to evenly distribute egg and veggies.
  • Remove from heat and finish cooking in the oven for 5 to 8 minutes or until egg is fully cooked. Garnish with chives (optional)


Calories 100
Total fat 3g
Protein 13g
Saturated fat 0g
Carbohydrates 7g
Sodium 320mg
Fiber 2g

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