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This tasty egg dish makes a great meatless
dinner entrée or as a breakfast or brunch main dish.
Broccoli
& Mushroom Frittata
- 3 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup chopped onion
6 large eggs
1/2 medium red bell pepper, cut into 1 x 1/4-inch strips
1 cup frozen broccoli florets, thawed
1 cup (4-ounces) shredded cheddar cheese
- Melt butter in 10-inch
skillet until sizzling; add mushrooms and onion. Cook over medium
heat until tender (3 to 4 minutes).
- Beat eggs in large bowl
until frothy. Pour into skillet. Gently stir egg mixture over
medium heat to cook evenly on bottom (3 to 4 minutes). As egg
mixture sets, lift edges with spatula to allow uncooked portion
to flow underneath.
- Arrange red pepper strips
and broccoli on top. Cover; continue cooking until eggs are set
(4 to 5 minutes).
- Sprinkle with cheese;
cut into wedges.
Makes 6 servings.
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