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Broccoli & Mushroom Frittata with Parmesan

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Main Course
Cuisine Italian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. Let the frittata rest for 5 minutes before slicing. Garnish with chopped parsley or a sprinkle of extra cheese, if desired.