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Cheesy Broccoli And Mushroom Frittata

Contributed by: Chris WebAdmin. of

Italian in origin, the frittata is similar to quiche but without the crust, which means fewer calories.


  • 3 cups (750 mL) Ontario Broccoli florets
  • 6 eggs
  • 1/3 cup (75 mL) milk
  • Salt and pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1/2 cup (125 mL) Ontario Mushrooms, sliced
  • 1/2 cup (125 mL) shredded low-fat Cheddar cheese
  • 1/4 cup (50 mL) Parmesan cheese


Boil broccoli for 2 minutes. Refresh under cold water; drain and pat dry.

Whisk together eggs, milk and salt and pepper to taste. Set aside.

In 10-inch (25 cm) nonstick skillet, heat oil over medium-high heat. Sauté mushrooms for 3 minutes. Arrange broccoli over mushrooms; reduce heat to low. Pour egg mixture over broccoli. Sprinkle Cheddar and Parmesan cheeses on top; cook, covered for 20 to 25 minutes or until set. Cut into wedges.

Preparation Time: 10 minutes

Cooking Time: about 25 minutes

Serving Size: Serves 4.

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