Stovetop Savory Mushroom and Broccoli Frittata

A delightful frittata that’s easy to prepare on the stove. This version uses the same wonderful ingredients and is great for a quick lunch you can take to work!

Ingredients

• 4 large eggs
• 1 cup cooked potatoes, diced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets, steamed
• 1 small onion, chopped
• 1/2 cup bell peppers, diced
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. In a mixing bowl, whisk the eggs and season with salt, pepper, garlic powder, and red pepper flakes. Set aside.
2. In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they are translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. Stir in the cooked diced potatoes, steamed broccoli, and bell peppers. Cook for an additional 2-3 minutes until heated through.
5. Reduce the heat to low and pour the whisked eggs over the vegetable mixture, gently stirring to combine.
6. Cover the skillet with a lid and cook for about 10-12 minutes, or until the eggs are set all the way through. Check occasionally to prevent the bottom from burning.
7. Once cooked, remove the lid and slide the frittata onto a cutting board or plate. Cut into wedges and garnish with fresh parsley or cilantro if desired.

Flavor Profile

This stovetop frittata maintains the same delightful combination of savory mushrooms, crisp broccoli, and tender potatoes as its oven-baked counterpart. With a soft, fluffy texture from the eggs, each bite is bursting with flavor and nourishment—perfect for a fulfilling lunch!

If you need any more tweaks or have other questions, just let me know, sweetie! Enjoy your cooking!