Looking for a meal that feels both rustic and elegant, yet comes together in a flash? This Broccoli Raab, Mushroom, and Parmesan Frittata is your answer. It was born from a classic ‘what’s in the fridge?’ Monday night, and the result was a beautifully puffed, deeply flavorful dinner that I just had to share. The combination of earthy cremini mushrooms, the pleasant bitterness of broccoli raab, and the salty kick of Parmesan is simply divine. Let’s make this simple showstopper!
Ingredients
• (Serves 2-3)
• 1 tablespoon extra virgin olive oil
• 6 to 8 cremini mushrooms, sliced
• 1 garlic clove, minced
• ½ bunch broccoli raab, blanched and chopped
• 4 large eggs
• 1 tablespoon milk or cream
• ¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 ounce / ¼ cup Parmesan cheese, freshly grated
Instructions
1. Preheat your oven’s broiler. In a heavy 8-inch nonstick, oven-safe skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they begin to brown, about 3 minutes.
2. Reduce the heat to medium. Add a generous pinch of salt and the minced garlic, stirring until fragrant, about 30 seconds.
3. Stir in the blanched and chopped broccoli raab. Cook for another minute to heat through and combine the flavors. Season with salt and pepper to taste, then remove the skillet from the heat.
4. In a medium bowl, whisk together the 4 eggs, 1 tablespoon of milk, and ¼ teaspoon of salt until just combined and slightly frothy. Stir in the grated Parmesan cheese.
5. Pour the egg mixture over the vegetables in the skillet, gently shaking the pan to distribute everything evenly.
6. Return the skillet to medium-low heat and cook, without stirring, until the edges are set, about 4 to 5 minutes. The center will still be slightly wet.
7. Transfer the skillet to the oven and broil for 2 to 3 minutes, or until the frittata is puffed, golden brown, and the center is fully set. Keep a close eye on it to prevent burning. Let it cool for a few minutes before slicing and serving.
Nutritional Information
• Serving Size: 1 slice (makes 2-3 servings)
• Calories: 285 kcal
• Protein: 18 g
• Carbohydrates: 7 g
• Fat: 21 g
Pro Tips
• For easy meal prep, blanch the broccoli raab ahead of time. It will keep in an airtight container in the refrigerator for up to 3 days or can be frozen for longer storage.
• Use a well-seasoned cast-iron or a high-quality nonstick skillet that is also oven-safe to ensure the frittata releases easily and can go straight from the stovetop to the broiler.
• Don’t over-whisk the eggs. You want them just combined with some streaks of white and yolk remaining, which helps create a more tender texture.
• This frittata is incredibly versatile. Serve it warm from the oven, at room temperature for a picnic or lunch, or even cold straight from the fridge the next day.
