If you’re on the hunt for cozy, protein-packed broccoli dinner ideas that are perfect for busy weeknights, this Broccoli & Mushroom Frittata with Parmesan is calling your name. It’s one of those beautifully simple meals that feels special without requiring much effort. The earthy richness of sautéed mushrooms paired with the bright, slightly crisp bite of broccoli creates the perfect base for fluffy eggs and savory Parmesan. It’s a satisfying and versatile dish—light enough for lunch, yet hearty enough to serve as a meatless dinner centerpiece. Whether you're into mushroom dinner recipes or experimenting with new vegetarian takes on classic comfort food, this frittata delivers flavor in every bite.
Broccoli & Mushroom Frittata with Parmesan
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Main Course
Cuisine Italian
10-inch oven-safe skillet A well-seasoned cast iron or nonstick skillet works best. It allows you to sauté and then transfer directly to the oven without needing another dish.
Mixing bowl For whisking the eggs and combining ingredients.
Whisk or Fork A good whisk ensures the eggs are well-blended and airy.
Spatula For stirring vegetables during the sautéing stage.
Produce
- 1 ½ cups broccoli florets fresh preferred, chopped small
- 1 cup cremini or button mushrooms sliced thin
- 2 cloves garlic minced
- ¼ cup yellow onion finely chopped
- 1 tablespoon fresh parsley optional, for garnish
Dairy & Eggs
- 6 large eggs
- ¼ cup whole milk or unsweetened plant-based milk for a dairy-light version
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter or olive oil for a vegan substitute
Seasonings
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes optional, for a kick
Preheat and Prep
Preheat your oven to 375°F (190°C). This ensures a gentle and even bake, creating a golden top and creamy center.
Sauté the Vegetables
Heat the butter (or oil) in your skillet over medium heat. Add the chopped onions and cook for 2–3 minutes until slightly translucent. Then stir in the garlic and mushrooms.
Let the mushrooms cook undisturbed for a few minutes to deepen their flavor and get that beautiful golden-brown sear—this is the magic step behind most great mushroom broccoli recipes. Once softened, toss in the broccoli florets and sauté for another 3–4 minutes until they’re just tender. This combo gives nods to classic garlic broccoli recipes and mushroom stir fry techniques.
Mix the Eggs
While the veggies cook, whisk the eggs, milk, salt, pepper, and half of the Parmesan in a mixing bowl. You want the eggs to be light and fully mixed, with a slightly frothy surface.
Combine and Cook
Reduce the heat to low. Pour the egg mixture evenly over the broccoli and mushrooms in the skillet. Let it cook on the stovetop for 3–4 minutes, until the edges begin to set. Sprinkle the remaining Parmesan over the top.
Bake to Finish
Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and the top is lightly golden. If you want an extra crispy top, broil it for 1–2 minutes at the end—just keep a close eye on it.
Cool and Serve
Let the frittata rest for 5 minutes before slicing. Garnish with chopped parsley or a sprinkle of extra cheese, if desired.
Pairings
This frittata works beautifully with both warm and fresh sides, depending on the vibe you're going for:
- For a cozy dinner: Serve it with roasted potatoes or a warm broccoli and potato side dish. These make great mushroom and broccoli recipes complete for dinner.
- For a brunch-style meal: Pair it with a lightly dressed arugula salad and crusty sourdough bread.
- For something hearty and vegan-adjacent: Serve with a side of stir-fried tofu or tempeh to keep the focus on plant-based protein. It’s a great companion for vegan broccoli recipes that need a little more substance.
- As a mushroom and broccoli side dish: Slice into small wedges and serve alongside a grilled protein or as part of a brunch buffet.
You can also enjoy it cold or at room temp—making it ideal for packed lunches or light broccoli meals on-the-go.
FAQs
1. Can I use frozen broccoli or mushrooms instead of fresh?
Yes, but thaw and drain them thoroughly first. Fresh vegetables will offer a better texture and taste, but if you’re in a pinch, frozen works well in mushroom and broccoli recipes like this.
2. What types of mushrooms are best?
Cremini (aka baby bellas) are ideal because of their rich flavor and meatiness, but white button mushrooms also work. For a deeper, more savory taste, you can add a few sautéed shiitake mushrooms too—perfect for elevated mushroom meals.
3. Can I make this without dairy?
Absolutely! Swap the milk for an unsweetened plant-based option like almond or oat milk, and use a vegan Parmesan or nutritional yeast for that cheesy flavor. This turns it into a dairy-light option within the realm of vegan broccoli recipes.
4. What part of the broccoli should I use?
Use the florets for a classic texture, but don’t toss the stems. Dice them finely and sauté with the onions—they add crunch and reduce food waste, great for sustainable broccoli mushroom recipes.
5. Can I make this ahead of time?
Yes! This frittata stores well in the fridge for up to 4 days. Reheat slices in the oven or microwave. It’s also freezer-friendly, which makes it a smart addition to your make-ahead mushroom broccoli recipes list.
