Recipes for Recovery: Mushroom & Broccoli Frittata - Chef Abbie Gellman MS, RD, CDN

Recipes for Recovery: Mushroom & Broccoli Frittata

Chef Abbie Gellman RD

This Mushroom and Broccoli Frittata is an excellent source of vitamin C from broccoli. Vitamin C acts as an antioxidant to neutralize free radicals in the body and contributes to immunity and bone health. Broccoli is also a cruciferous vegetable that may enhance detoxification of undesirable compounds. To optimize its many health benefits, lightly steam this vegetable and make sure not to overcook it.

*Note: To blanch broccoli, boil water and add broccoli for approximately 1 minute. Can also use defrosted frozen broccoli in place of fresh blanched broccoli.

mushroom and broccoli frittata

Mushroom and Broccoli Frittata

5 from 1 vote
Print Pin Rate
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
  • 1 tsp olive oil
  • 3 tbsp onion chopped
  • 1 cup mushrooms sliced
  • 1 cup blanched* broccoli chopped
  • Pinch salt and pepper


  • Preheat oven to 375 degrees F. Whisk together the four whole eggs with the egg whites and season with salt and pepper.
  • Sauté the onion and mushrooms in a small 5" to 6" non-stick skillet with the olive oil until softened a bit.
  • Season with a dash of salt and pepper. Add blanched broccoli and cook another minute.
  • 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.



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

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