Broccoli and Mushroom Frittata

This was meant to be a broccoli, mushroom, and tomato frittata, but seeing as I was trying to avoid poisoning Reiver this trip, I figured I'd just skip the tomatoes this time.

Photo goes here.

Broccoli and Mushrooms Frittata

Slightly adapted from The Big Book of Breakfasts by Maryana Vollstedt

Ingredients

• 2 Tbsp. butter
• ~150g white or cremini mushrooms, sliced
• 2 shallots (or 1 onion), chopped
• 1 c. (or a bit more) broccoli florettes
• 1-2 cloves garlic, minced
• 6-8 large eggs
• 2-4 Tbsp. milk
• 1 tsp. Roman or Dijon mustard
• 1/4 tsp. dried oregano
• 1/2 tsp. minced fresh basil
• 1/4 tsp. coarse sea salt, ground
• 1/8-1/4 tsp. black peppercorns, ground
• 1 large tomato, sliced (optional)
• 1 c. grated Havarti¹
• 2 Tbsp. grated Parmesan²

Directions

1. Preheat the oven to 180°C (350°F).
2. Melt the butter over medium heat in an oven-safe skillet/pan.
3. Add the mushrooms and saut&eactue; for a few minutes.
4. Add the shallots/onion and cook until softened (3-5 minutes).
5. Add the broccoli and garlic and cook until the broccoli turns bright green.
6. Beat eggs with the milk, mustard, oregano, basil, salt, and pepper.
7. Pour the egg mixture into the pan with the vegetables and cook for a minute or two.
8. Add the tomato slices on top (if using).
9. Sprinkle with the cheese(s) and transfer to the oven.
10. Bake at 180°C (350°F) until eggs are set (20-25 minutes).
11. Remove from oven and let stand for 5 minutes.
12. Transfer to a plate, cut into wedges, and serve.

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¹ We didn't have any havarti on hand, so I just used a bit of "tasty cheese"/old cheddar instead. ^Back
2 Since tasty cheese is both stronger and firmer than havarti, I just omitted the Parmesan from my version. Feel free to use both if you'd like though. I was just feeling a bit rushed and lazy and didn't want to get out another cheese or the Microplane. ^Back