This Mushroom and Broccoli Frittata is an excellent source of vitamin C from broccoli. Vitamin C acts as an antioxidant to neutralize free radicals in the body and contributes to immunity and bone health. Broccoli is also a cruciferous vegetable that may enhance detoxification of undesirable compounds. To optimize its many health benefits, lightly steam this vegetable and make sure not to overcook it.

*Note: To blanch broccoli, boil water and add broccoli for approximately 1 minute. Can also use defrosted frozen broccoli in place of fresh blanched broccoli.

Mushroom and Broccoli Frittata

Course Breakfast, Main Course
Keyword broccoli, eggs, Frittata, mushrooms
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Culinary Nutrition Cuisine


  • 4 whole eggs
  • 2 egg whites
  • 1 tsp olive oil
  • 3 tbsp onion chopped
  • 1 cup mushrooms sliced
  • 1 cup blanched* broccoli chopped
  • Pinch salt and pepper


  1. Preheat oven to 375 degrees F. Whisk together the four whole eggs with the egg whites and season with salt and pepper.
  2. Sauté the onion and mushrooms in a small 5" to 6" non-stick skillet with the olive oil until softened a bit.
  3. Season with a dash of salt and pepper. Add blanched broccoli and cook another minute.
  4. Add the egg mixture and quickly scrape all sides of pan to evenly distribute egg and veggies.
  5. Remove from heat and finish cooking in the oven for 5 to 8 minutes or until egg is fully cooked.

Recipe Video


Calories 100
Total fat 3g
Protein 13g
Saturated fat 0g
Carbohydrates 7g
Sodium 320mg
Fiber 2g

Recipes for Recovery: Mushroom & Broccoli Frittata

About The Author

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>