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Easy Broccoli Mushroom Frittata — Low Carb, Gluten Free!

Easy Broccoli Mushroom Frittata is low carb, gluten free, and the perfect filling option for your Meatless Monday!

We’ve been making a lot of carb-heavy meals lately with our Thanksgiving leftovers, so for Meatless Monday today I decided on this low carb frittata packed with eggs, veggies, and cheese. Hence: Easy Broccoli Mushroom Frittata was born!

This easy broccoli mushroom frittata works equally well for either a Sunday brunch or Meatless Monday dinner. This vegetarian frittata is naturally low carb and gluten free.

Frittatas are an always-affordable weeknight dinner idea  — and, they’re a little step up from the usual “breakfast for dinner” options. So, today’s easy broccoli mushroom frittata is another hearty & flavorful frittata recipe that works equally well for either a Sunday brunch or Meatless Monday dinner. (While my eggs here came from our backyard chickens, I picked up the veggies, milk, and cheese on the cheap at ALDI.)

If you’re feeling a little more summery today, you can try out this summer squash + tomato frittata instead — or if you’re feeling a little more cutesy, check out these spinach mushroom muffin tin mini frittatas!

For more vegetarian recipes, browse through the Meatless Monday category for additional dinner ideas.

Easy Broccoli Mushroom Frittata

Ingredients

2 Tbsp olive oil
2 Tbsp diced yellow onion
8 oz white or baby bella mushrooms, sliced
Sea salt, to taste
Black pepper, to taste
2 cloves garlic, minced
2 cups chopped fresh broccoli florets
8 eggs
1/2 cup whole milk
1 Tbsp Dijon mustard
1 tsp thyme
1/2 tsp crushed red pepper (cut down to 1/4 tsp if you are very sensitive to heat)
1 cup shredded cheddar

Directions

Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add onion and mushrooms and season with salt & pepper. Saute for 3 minutes, stirring occasionally, then add in garlic and broccoli and continue sauteing and stirring occasionally until broccoli is bright green and crisp-tender, about 4-5 minutes.

This easy broccoli mushroom frittata works equally well for either a Sunday brunch or Meatless Monday dinner. This vegetarian frittata is naturally low carb and gluten free.

While vegetables are sauteing, whisk together eggs, milk, mustard, thyme, and red pepper until well blended & frothy. Pour the egg mixture into the skillet on top of the veggies and continue cooking over medium heat just until the edges start to set (about 4 minutes).

Turn off the heat on the burner and top your eggs evenly with the shredded cheddar, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set. Broil for another two minutes to brown, then let your frittata sit for five minutes before slicing.

Note: If you don’t yet have a cast iron skillet, they’re well worth the minimal investment: I use mine constantly. I garnished my frittata here with a couple of chopped green onions, but that’s totally optional.

A whole lot of flavor without a whole lot of effort

Broccoli mushroom frittata is easy, low carb, and gluten free!

Frittatas are a really easy way to throw together a quick, filling, and flavorful weeknight dinner, and today’s broccoli mushroom frittata just took about 40 minutes from start to finish (even including the time to cool before slicing!). The little bit of crushed red pepper kicks everything up a notch without adding in too much heat, while the vinegary Dijon brightens up the whole dish.

This broccoli mushroom frittata recipe is naturally low carb and gluten free.

Easy Broccoli Mushroom Frittata, printable recipe

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4.5 from 2 votes

Easy Broccoli Mushroom Frittata

This easy broccoli mushroom frittata works equally well for either a Sunday brunch or Meatless Monday dinner.
Course dinner or brunch
Total Time 40 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp diced yellow onion
  • 8 oz white or baby bella mushrooms, sliced
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 cloves garlic, minced
  • 2 cups chopped fresh broccoli florets
  • 8 eggs
  • 1/2 cup whole milk
  • 1 Tbsp Dijon mustard
  • 1 tsp thyme
  • 1/2 tsp crushed red pepper (cut down to 1/4 tsp if you are very sensitive to heat)
  • 1 cup shredded cheddar

Instructions

  • Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add onion and mushrooms and season with salt & pepper. Saute for 3 minutes, stirring occasionally, then add in garlic and broccoli and continue sauteing and stirring occasionally until broccoli is bright green and crisp-tender, about 4-5 minutes.
  • While vegetables are sauteing, whisk together eggs, milk, mustard, thyme, and red pepper until well blended & frothy. Pour the egg mixture into the skillet on top of the veggies and continue cooking over medium heat just until the edges start to set (about 4 minutes).
  • Turn off the heat on the burner and top your eggs evenly with the shredded cheddar, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set. 
  • Broil for another two minutes to brown, then let your frittata sit for five minutes before slicing.

Notes

If you don’t yet have a cast iron skillet, they’re well worth the minimal investment:  I use mine constantly. I garnished my frittata here with a couple of chopped green onions, but that’s totally optional.

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Claudine Leblanc

Wednesday 17th of June 2020

Uncle = provide :)

Claudine Leblanc

Wednesday 17th of June 2020

Excellent recipe - it was delicious! Would you be able to uncle the nutritional information? Thanks so much !!!

rachel

Wednesday 17th of June 2020

I'm not comfortable providing nutrition info on recipes because of the accuracy factor and variables in ingredients people use. Some people use sites like MyFitnessPal to calculate, if desired.

Monica

Tuesday 24th of March 2020

Delicious and Easy! I don't have a cast iron skillet, however, it worked out beautifully. I just let it cook longer on the stovetop. This recipe will become part of my repertoire. Thank you.

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