Eggs and melting Mozzarella make for a great stand-by weeknight dinner, or lunch, or brunch or breakfast! In this frittata, roasting the broccoli and mushrooms adds a depth of flavour. A leafy green salad topped with tomatoes and a buttermilk dressing complete the meal.
- Prep: 20 min
- Cooking: 40 min
- 2 cups (500 mL) small broccoli florets
- 1 cup (250 mL) quartered mushrooms (halved if small)
- 1 tbsp (15 mL) butter melted
- 1/4 tsp (1 mL) pepper divided
- 1/8 tsp (.5 mL) salt divided
- 6 large eggs
- 1/4 cup (60 mL) milk
- 1/2 tsp (2 mL) dried basil or thyme
- 1 cup (250 mL) shredded Mozzarella cheese divided
Preheat oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper. Butter a 9-inch (23 cm) glass pie plate or 6-cup (1.5 L) shallow baking dish.
In a medium bowl, combine broccoli, mushrooms, melted butter, and half each of the pepper and salt. Spread on prepared baking sheet. Roast for about 15 minutes or until tender and browned. Let cool slightly. Reduce oven temperature to 350 °F (180 °C).
In the same bowl or large measuring cup, whisk together eggs, milk, basil and remaining salt and pepper until frothy. Stir in half of the Mozzarella.
Pour egg mixture into prepared pie plate Sprinkle broccoli and mushrooms evenly into eggs, pressing to immerse slightly.
Bake for about 25 minutes or until evenly puffed and almost set. Remove from oven and sprinkle remaining Mozzarella on top. Broil for about 3 minutes or until cheese is until melted.
Refrigerate leftover frittata in an airtight container for up to 3 days and pack for lunch on a bed of salad greens.
For a bolder flavour, replace Mozzarella by Swiss cheese, aged Cheddar, Provolone or Havarti with hot peppers.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 226 mg|
|Vitamin B12:||85 %|
|Vitamin C:||68 %|