Mushroom Frittata

Recipe

Breakfast
Mushroom Frittata

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User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

5
Servings
20min
Prep
30min
Total

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Description

A quick and easy vegetarian option to show off your cast iron skillet. We love this recipe because we can go a little crazy with colorful veggies.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
12Hy-Vee large eggs
1 tbsp.Hy-Vee stone ground Dijon mustard
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee black pepper
2 tbsp.Gustare Vita olive oil
½ c.sliced baby bella mushrooms
½ c.broccoli, cut into florets
¼ c.red onion, cut into wedges
¼ c.yellow cherry tomatoes, halved
½ c.shredded smoked Gouda cheese
Additional chopped vegetables, optional

Things To Grab

  • Broiler
  • Large bowl
  • Whisk
  • 10-inch cast-iron skillet
  • Spatula

Directions

  1. Preheat broiler to HIGH. Whisk together eggs, mustard, salt and pepper in a large bowl. Heat oil over medium heat in a 10-inch broilerproof skillet. Add 1-1/2 cups vegetables. Cook for 5 minutes or until crisp-tender, stirring occasionally.

  2. Pour egg mixture into skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting until almost set. Sprinkle with cheese. If desired, top with additional vegetables.
  3. Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese melts.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 445mg
  • Sodium: 480mg
  • Total Carbohydrates: 3g
  • Protein: 16g

Daily Values

0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 10%
0%
Potassium 6%

Recipe Source:

August Seasons 2017.