Broccoli, Mushroom, Onion and Cheddar Frittata

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Just out of the ovenWith the new year comes the resolutions, and one of them is always to try and “lean up” a bit after normal eating goes by the wayside in the total decadence of the holidays.

I am one who always has, and always will, fight the good fight with my waistline. We hike every weekend that the weather will allow this time of year, and that’s not only a fun way to get exercise and destress after the work week, but also a healthy and happy penance to other weekend pursuits! Still, one cannot lose weight by exercise alone…and there’s the rub.

It won’t come as a shock to you that I love to eat and won’t be giving up that pleasure any time soon. But there are ways to eat what you want and not gain, or even better, actually lose some weight.

Enter the frittata. What’s not to love about a frittata? You can make one in a snap and you can use up leftovers in your fridge to do it. Frittatas can be made out of most anything as long as it goes with eggs. Frittata is my go-to dish for those nights where I don’t have a lot of time in the kitchen and I want something good, filling and comforting to eat.

My approach to frittata has changed over the years and if you’ve followed this blog for a while, you’ve several versions posted. I began on one end of the spectrum with lots of egg and cheese, with only a few other ingredients added in. Then after reading some of Mark Bittman’s approaches to getting more vegetable and less animal into one’s diet, I switched to the other extreme, which was almost all vegetable and very little egg. Tasty and messy, but not quite as satisfying and “frittata-like” as where I’m landing now. Since eggs have been vindicated and are back in the “good for you” department, this frittata is filled with eggs. And vegetables. And just enough cheese to taste and enjoy. I think it’s perfect. I hope you will, too.

Lots of Veg.
This is what my veg to egg ratio looks like before baking.
Hot out of the oven!

First I roast the broccoli and the mushrooms with no oil, just adding a bit of salt and pepper for seasoning. This results in concentrating the flavor of the vegetables and bringing out a nuttiness in the broccoli which only roasting can do. Then, I use a tablespoon of olive oil in my cast iron skillet to lightly caramelize the onion before adding the roasted broccoli and mushrooms to the party. Eggs are whisked in a bowl with salt, pepper and a goodly dash of freshly grated nutmeg. The nutmeg is really key here because it does two really wonderful things to the frittata. It brings out the natural sweetness of the eggs and the parmesan cheese, and boosts the flavor of the veggies. Lastly, I whisk in equal amounts of full fat shredded extra sharp cheddar and freshly grated parmigiano reggiano cheeses into the eggs, but only just enough for the taste…1/2 cup combined for the whole dish. Pour the egg mixture over the veggies, pop the skillet into the oven for about 12 minutes and you’ve got a healthy, filling dinner entree with very little fat, but lots of protein and veggies. It’s pure gold. Or at least it looks like that in these night time shots!

Another thing to love about frittata? Leftovers, if you have any, keep well in the fridge for up to 3 days. Love.

Happy New Year to you all and I hope yours has started off well. Here’s to your good health…and resolutions!

*****

Below is a little taste of an all too short hiking trip we took for our anniversary in November after Thanksgiving. This is the truly spectacular Falls Creek Falls State Park in the Cumberland Plateau area of Tennessee. A gorgeous, 35,000 acre park with trails, a lake, boating, zipline, fishing, cabins and an inn with a small restaurant, horseback riding and more. Since this was off season and winter, it was rainy and only the trails and accommodations were open, along with the restaurant, but it was still so beautiful and I can imagine it would be any time of year. We will go back for sure!

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Broccoli, Mushroom, Onion and Cheddar Frittata
Serves 6

Two heads of broccoli crowns, washed and cut into small florets (about 4-5 cups)
8 oz. button mushrooms, cleaned and quartered
1 large onion, peeled and diced
1 Tablespoon of good quality olive oil
10 large eggs
1/4 cup shredded extra sharp cheddar cheese (I use Cabot)
1/4 very finely grated Parmigiano Reggiano cheese
1/4 generous teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
more salt and pepper to taste

Preheat the oven to 400 degrees F. Line a cookie sheet with aluminum foil, then make an aluminum foil tray with sides to go into half of the sheet. Place the broccoli florets on the covered sheet and the mushrooms inside the tray. Season the broccoli and the mushrooms with the 1/2 teaspoon salt and pepper, dividing evenly. Place the sheet with tray into the oven and roast for approximately 15 minutes, stirring each side once halfway through, until the mushrooms are tender and the broccoli is cooked through and just starting to brown a little bit. Remove from the oven and set aside.

Crack the eggs into a medium-sized bowl and whisk to combine. Whisk in the nutmeg, a pinch of salt and some freshly ground pepper. Add the two cheeses and whisk to combine.

Heat the oil over medium heat in a 10 inch cast iron skillet. Add the onions and cook for about 4-5 minutes, until they are translucent and just starting to caramelize a little bit. Add the roasted broccoli and the mushrooms and toss together, warming for about 2 more minutes. Pour the egg mixture evenly over the veggies, lifting the veggies gently to allow the egg to run underneath. Place the skillet into the 400 degree oven and cook for about 12 minutes, until the top is just barely set in the middle and firm on the edges. Remove from the heat and allow to sit for about 4 minutes. Cut into six wedges and serve.

39 thoughts on “Broccoli, Mushroom, Onion and Cheddar Frittata”

    • Hi Norma! Thank you so much for the compliment on my header. One thing we do have every year with all of our shade are pretty hellebores. I did read Vegan Before 6 and we tried that for a while. I need to revisit. I keep muesli from his recipe in my refrigerator at all times and also love lots of his ideas in general. I love his writing, too, in other words! 😉

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  2. Beautiful! And I especially love frittatas because you can throw just about anything in to them!!! There’s actually a Lorenza de Medici recipe in one of her cookbooks that uses leftover spaghetti in a frittata!

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    • Yes I agree, frittatas are so versatile. I like that I can slim one down or heft it up and it’s wonderful no matter what! I’ve heard of leftover spaghetti in frittata, but never tried it. I’m sure it would be good now that I think about it…especially with some pancetta…kind of like a carbonara! 🙂

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  3. We’re trying to rein ourselves back in as well, January 4 was our start and I’m already down 7lbs! We just got a treadmill as well, because it’s too easy to find excuses not to go for a walk when it’s -15C outside! I find eating flavourful dishes when one is “dieting” is the key to success, you feel both physically and emotionally satisfied. Because it’s been a bit chillier lately, I’ve been on a soup kick which is also quite satisfying.
    Your frittata ticks off so many boxes, plus it’s beautiful. It won’t be difficult to eat healthy when you make tasty meals like this.
    PS, lovely new header.

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    • Hi Eva, congrats on your weight loss! I’ve lost a couple but need to dig in more. A treadmill would be a great idea if we had a place to put one. We’ve been foiled by weather on more than one occasion here lately as our temps have been below freezing, which is pretty cold here. Soup is next on my list for sure. Thanks for your kind words about the frittata and the header! 🙂

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  4. You’re singing my song, Betsy. I love making a frittata for lunch or dinner, often preparing one on clean-out-the-fridge day.Love how you’ve taken this basic dish and made it more healthy. Some of us have been looking to eat better in 2016 and your frittata fits in nicely with my plans. I just have to remember to keep an eye of the cheese component. That’s my weakness, I’m afraid. (It is a good one to have, I must admit. 😀 )

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    • Like you, cheese is my downfall. I didn’t even like cheese when I was a kid, so I seem to be making up for that big time in adulthood! 🙂 I think I’ll resolve to use stronger tasting cheese and less of it this year. The nice thing about using half extra sharp and half parmesan is that it makes this frittata still seem very cheese-y, with only half the cheese I would normally put in one. I usually use all parmesan, but think you could also make one with 1/2 parm and 1/2 gruyere and it would be good with this veggie combo. I also usually toss my veg in olive oil before roasting, but this seemed to work fine without, and they still got a little coating of oil with the onion. Glad you like this, John, and thanks so much for your comment!

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  5. Hi Besty! Thanks so much for commenting on my Butter Brickle Cake… somehow I erased your comment as I was going to reply…. who knows what I did… I’m glad you liked the recipe. Isn’t it such a great feeling when something you make – and want to post – comes out even better than you had hoped!! ++ I’ve already PINNED this wonderful recipe – and I’m making tonight ’cause I have all the ingredients. I think I’m gonna make some ‘Nutty Oatmeal and Wholewheat Bread’ in my bread machine to enjoy with my frittata!! ; o )

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    • I just saw a recipe for Tortilla, though I’m not sure I know the difference between frittata and tortilla. I love egg dishes of any kind, though and how wonderful to have lots of free range eggs. I’ll bet you’re making all kinds of wonderful dishes with those! The park was really amazing…can’t wait to go back. 🙂

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      • I think the only thing that makes a Spanish tortilla a true Spanish tortilla is that it’s made with potatoes and possibly onions but nothing else! A true tortilla is flipped over when it has set bu I have to confess to finishing the top of mine off under the grill…but hey, I’m not Spanish so perhaps it’s allowed!

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  8. Happy New Years Betsy! I love frittatas and they are my go to dinner recipe believe it or not when there is just a little bit of this and a little bit of that left in the refrigerator. I love the broccoli and cheese combo.

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  11. I made this tonight – it is sooo good. I had to adapt the recipe ’cause I didn’t have a lot of eggs – and I used shredded moz. for the cheese. I LOVE the idea of adding a bit of nutmeg!! I ate half tonight and I’m going to eat the other half tomorrow. Great recipe Betsy!!

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  12. The scenery on the hike is gorgeous. I do love hiking because you become so absorbed in your surroundings you forget you’re actually exercising. Frittatas are lovely and at the moment I have a lot of eggs onboard so I’ve been thinking of making one. I love how you roasted the vegetables to intensify their flavour xx

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  14. Pingback: Spinach, Mushroom and Artichoke Strata | bits and breadcrumbs

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