There is no question that a frittata loaded with broccoli and mushrooms is a perfect food. In one serving, the eggs provide adequate protein, the mushrooms enhance your immune system, and the broccoli goes to work helping the body get rid of toxins. The combination of spices, vegetables, and eggs is big on flavor, and this dish is inexpensive to boot.
Mushroom and Broccoli Frittata
Steam the chopped broccoli just until tender; set aside.
In a 10-inch sauté pan, heat 1 tablespoon of the oil over medium heat.
Add the scallions, mushrooms, bell pepper, and a little salt and black pepper.
Cook, stirring, for a few minutes to reduce the moisture. Add the
steamed broccoli, oregano, and a bit more salt and black pepper. Cook for
a few minutes to combine the flavors; taste and add more salt if needed.
Remove the vegetable mixture from the pan and set aside.
In a medium bowl, combine the eggs, onion powder, and salt and pepper
to taste. Mix well with a fork to break the egg yolks.
Coat the same pan with the remaining 1 teaspoon of oil and set the pan
over low heat. Pour a small portion of the egg mixture into the pan; add
the vegetable mixture in an even layer. Pour the rest of the egg mixture
on top. Using a fork, gently push the vegetables to mix in the egg. Cover
the pan and cook for about 15 minutes, until the top is set; then set a large
plate over the pan and, holding the pan and plate together, carefully flip
the frittata onto the plate. Slide the frittata back into the pan and cook on
the second side, uncovered, for 5 minutes to eliminate excess moisture.