Broccoli & Mushroom Frittata
This tasty open-faced omelet makes a great meatless breakfast, brunch or dinner entrée.
3 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup chopped onion
6 large eggs
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 medium red bell pepper, cut into 1 x 1/4-inch strips
1 cup frozen broccoli flowerets, thawed
1 cup 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).
- Place eggs, salt and pepper in large bowl and beat until 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 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 327.5 calories; 70% calories from fat; 25.7g total fat; 369.9mg cholesterol; 588.4mg sodium; 330.3mg potassium; 6.4g carbohydrates; 2.0g fiber; 3.1g sugar; 4.4g net carbs; 18.6g protein.