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Mushroom and broccoli frittata

    Enjoy this healthy and delicious recipe for breakfast, brunch or anytime.

    3 cups potatoes, diced
    1 large yellow onion, diced (optional: 3-4 spring onions)
    8 large eggs
    3 Tbsp olive oil or coconut oil
    Salt and black pepper
    1 tsp tarragon, chopped
    1-1/4 cup mushrooms, chopped
    1-1/2 cups broccoli separated into florets.

    Heat oven to 350′.
    Steam potatoes until tender. Set aside. Steam broccoli about 3 minutes leaving slightly firm, set aside.
    In a 10-inch oven safe skillet, heat 3 tablespoons olive oil.
    Sauté onion on medium-high heat until softened, then add mushrooms and cook through.
    Mix broccoli and potatoes in with the onion and mushrooms. In a large bowl whisk eggs and season with
    a pinch of salt and pepper and tarragon.
    Pour the eggs into the skillet and cook for 3-5 minutes until the edges pull away from the sides.
    Bake at 350′ for 15-18 minutes.
    Serves 4-6.