30-Minute Broccoli Mushroom Frittata with Cheddar
Skillet frittata loaded with sauteed mushrooms, onions, bell pepper, and broccoli, bound with beaten eggs and topped with melted Cheddar cheese. Cooked on the stovetop with a cover finish to set the eggs without flipping. Ready in under 20 minutes for a satisfying breakfast, lunch, or light dinner.
Ingredients
- 3 tablespoons butter
- 1 cup mushrooms, sliced fresh
- ½ cup onion, chopped, small
- 9 large eggs
- ½ medium red bell pepper, cut into 1x1/4-inch strips
- 1 cup broccoli florets, frozen, thawed
- 1 cup Cheddar cheese, shredded, 4 ounces
Instructions
- 1
Melt butter in a 10-inch skillet over medium heat until sizzling.
- 2
Add mushrooms and onion; cook until tender.
- 3
Beat eggs in a bowl until frothy and pour into the skillet.
- 4
Cook over medium heat, lifting edges with a spatula to allow uncooked egg to flow underneath, until eggs are almost set.
- 5
Arrange bell pepper strips and broccoli on top of the eggs.
- 6
Cover the skillet and continue cooking until eggs are completely set.
- 7
Sprinkle with cheese and cut into wedges before serving.
Tips
Lift the cooked edges gently with a spatula as the frittata cooks to help uncooked egg flow to the pan bottom for even cooking.
Thaw frozen broccoli ahead of time to avoid excess moisture in the finished dish.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350F oven or microwave.
Prep vegetables (chop onion, slice mushrooms, cut pepper) up to 1 day ahead. Thaw broccoli the night before.
Cut into wedges and serve warm or at room temperature. Pairs well with a simple salad or fresh fruit.
Common Mistakes
Do not skip lifting the edges during initial cooking to avoid a rubbery top.
Do not omit the cover step; it ensures even cooking without flipping.
Do not add cheese until the eggs are almost set to prevent it from scattering.