Broccoli Mushroom Frittata

Broccoli Mushroom Frittata
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 9.0 g
  • Cholesterol: 248.0 mg
  • Sodium: 114.1 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.3 g

View full nutritional breakdown of Broccoli Mushroom Frittata calories by ingredient


Introduction

I make this on Sunday so I can have a quick healthy breakfast. Sometimes I'll add one to a wrap and make it a lunch. My sister adds ground flax seed as an appetite suppressant. You can experiment with different veggies but I chose broccoli and mushrooms because they are high in protein and store well for a couple days. Enjoy! I make this on Sunday so I can have a quick healthy breakfast. Sometimes I'll add one to a wrap and make it a lunch. My sister adds ground flax seed as an appetite suppressant. You can experiment with different veggies but I chose broccoli and mushrooms because they are high in protein and store well for a couple days. Enjoy!
Number of Servings: 6

Ingredients

    1.0 cup, chopped or diced Broccoli, fresh
    1.0 cup, pieces or slices Mushrooms, fresh
    1.0 tbsp Extra Virgin Olive Oil
    8.0 large Egg, fresh, whole, raw
    4.0 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable

Directions

Preheat open to 400 degrees. Heat Olive oil in a pan on med-high heat. Add broccoli and mushrooms and cook until mushrooms start to sweat. About 5 minutes. Meanwhile whip eggs and milk together in a bowl. Add egg mixture to frying pan. Add salt & pepper to taste. Let cook 1 minutes then put frying pan in oven. Bake 10-12 minutes. When ready, cut into 6 pizza slices.

Serving Size: 1 triangle

Number of Servings: 6.0

Recipe submitted by SparkPeople user LISAMARIA2017.