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!

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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 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.

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

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Easy Broccoli Mushroom Frittata

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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 minutes

Servings 6

Author Rachel Singer

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

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!