Stovetop Savory Mushroom and Broccoli Frittata

Instructions

1. 1

   In a mixing bowl, whisk the eggs and season with salt, pepper, garlic powder, and red pepper flakes. Set aside.

2. 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. 3

   Add the sliced mushrooms and cook until they release their moisture and start to brown.

4. 4

   Stir in the cooked diced potatoes, steamed broccoli, and bell peppers. Cook for an additional 2-3 minutes until heated through.

5. 5

   Reduce the heat to low and pour the whisked eggs over the vegetable mixture, gently stirring to combine.

6. 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. 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.