Roasted broccoli mushroom mozza frittata

186 cal Serves 5 servings
Prep time 0h 20m
Cook time 0h 40m
Total time 1h 0m
Broccoli and mushroom frittata with shredded mozzarella in a skillet



  1. Step 1

    Preheat oven to 425 °F (220 °C). Line a rimmed baking sheet with parchment paper. Lightly oil a 9-inch (23 cm) glass pie plate or 6-cup (1.5 L) shallow baking dish.
  2. Step 2

    In a medium bowl, combine broccoli, mushrooms, oil, and half of the pepper. 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).
  3. Step 3

    In the same bowl or large measuring cup, whisk together eggs, milk, basil and remaining pepper until frothy. Stir in half of the mozzarella.
  4. Step 4

    Pour egg mixture into prepared pie plate. Sprinkle broccoli and mushrooms evenly into eggs, pressing to immerse slightly.
  5. Step 5

    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.

Nutritional Information

Per serving (1 portion)

14 g
244 mg
280 mg
Total fat
totaux 12 g
Saturated fat
5 g
241 mg
4 g
1 g
2 g
Added sugars
0 g