Broccoli Mushroom Frittata with Gruyère Cheese

Frittata with Mushrooms and Broccoli

As I was thinking about what recipe to cook the other day, I became intrigued with mushrooms. Mainly because when we are shopping for mushrooms, my husband always buys the more expensive brown cremini mushrooms and I buy the less expensive white ones. He says the brown ones are tastier.

I always thought they were the same, but in my sleuthing on mushrooms, I found that they are different and he was right! Dang!

Because they are a different kind of mushroom, cremini mushrooms do have a stronger umami flavour, a rich savoury taste.

Another fun fact I learned is that the small cremini mushrooms are just a smaller version of the bigger, portabella mushrooms. In just a matter of days, the small cremini mushroom can morph into a giant portabella mushroom.

I also learned that mushrooms are a very healthy choice for many reasons. They're a natural source of fibre, and they promote good gut health by feeding the “good” bacteria in our intestines. They're also good for our immune system and brain health, in fact, the Mayo Clinic suggests that eating two medium-sized mushrooms a day can help prevent cancer

Who knew these ugly fungi with the intriguing texture would add so much value to our diets?

So with this in mind, I decided to cook a delightful broccoli, mushroom frittata with Gruyère cheese.

Mushrooms are good for your health!

Broccoli and Mushroom Frittata with Gruyère Cheese

Looking for a simple and delicious meal to add to your weekly menu? Try this delicious broccoli and mushroom frittata. It’s good for lunch or even as dinner, served with a big green salad. The broccoli is slightly cooked ahead of time, which adds a little extra crunch to the frittata. Once everything is prepped, it’s quick to prepare on the stovetop and finished up under the broiler.

Serves 4

6 large eggs

1/2 teaspoon salt

Pepper to taste

Pinch of cayenne

3/4 cup Gruyère cheese, grated

1 tablespoon butter

1/2 cooking onion, chopped small

1 clove garlic, minced

1 red bell pepper, seeded and diced

2 cups brown (Cremini) mushrooms, sliced

2 cups broccoli florets, cut small

Directions:

Bring a medium-sized pot of water to a boil on the stovetop. Cook broccoli for 4 minutes. Remove, drain, and rinse with cold water to stop the cooking.

In a medium-small bowl, whisk together the eggs, salt, pepper, cayenne and gruyere cheese.

Preheat broiler.

Place a 10-inch oven-proof skillet over medium heat and add the butter to melt. Add the onions and garlic and cook until soft, about 5 minutes. Add the red peppers and mushrooms and sauté until cooked, about 5 minutes.

Add the broccoli and pour in the egg mixture. Mix everything well in the skillet.

Turn burner up to medium-high heat and let cook for 5 minutes. The bottom should be set, but the top will be a little runny.

Place skillet under broiler and cook for two minutes until the top is set.

Cut into wedges and serve.