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!
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 tablespoon olive oil
2 tablespoon 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
½ cup whole milk
1 tablespoon Dijon mustard
1 teaspoon thyme
½ teaspoon crushed red pepper (cut down to ¼ teaspoon 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.
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
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
Easy Broccoli Mushroom Frittata
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon 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
- ½ cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- ½ teaspoon crushed red pepper (cut down to ¼ teaspoon 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
Recipes in the real world
Be sure not to miss the free 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 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!
So I bought the cast iron skillet because it was a great buy. Made the frittata ( which was quite good)and now I can't get the skillet clean? Any suggestions
It might not have been seasoned really well to begin with. Here are useful instructions on cleaning (and re-seasoning) cast iron from The Kitchn: https://www.thekitchn.com/how-to-clean-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107747
I use some Kosher salt and a little water to scrub mine if something is really stuck in there.
Buy a non-stick cast iron skillet. You don’t have to worry about seasoning it. I have one and love it!!
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.
Excellent recipe - it was delicious! Would you be able to uncle the nutritional information? Thanks so much !!!
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.
Uncle = provide 🙂
Loved this recipe. Made it for dinner and will have the leftovers for breakfast. I used half & half instead of whole milk. A 1/2 cup of whole milk has about 6g carbs and Half & Half has about 4. Not a big difference, but for me every carb counts. Heavy cream has about 3g. Cream is so pricey now, that I chose not to use it in this recipe. We had fresh thyme on hand and used that. I used an oven safe pan. My skillet can be used up to 500º oven. You don't need the cast iron skillet, but using one would add iron to the dish and that's a nice benefit.