Mushroom Broccoli Muffin Fritattas


  • 4 Egg Whites
  • 4 Eggs
  • Juice of 1/2 Lemon
  • 1 Tbsp fresh Thyme
  • 1 Tbsp Dijon or Brown Mustard
  • 1/8th tsp. Red Chili Pepper Flakes
  • S&P to taste
  • 4 oz. Gruyere cheese – grated
  • 3 Cups Shopped Broccoli Florets (from approx two med sized heads)
  • 1/2 Cup Diced Broccoli Stems
  • 2 Cups Diced Mushrooms
  • 1  Shallot Diced
  • 2 Clove Garlic Diced
  • 1 Tbsp Olive Oil


  • Combine first 7 ingredients, whisk and set aside.
  • Cook the shallot, and onion and Diced Broccoli Stems in Olive Oil until tender. Add Mushrooms till and cook till tender. Add Broccoli Florets last and cook for approx 3 more minutes until just beginning to cook. Turn off and remove from heat.
  • Spray 12 muffin tin pan with cooking spray of choice.
  • Layer veggies in the bottom, top with cheese and divide the egg mixture evenly between the 12 muffins.
  • Cook 375 degrees for 16 minutes turning at the half way mark for an even bake.

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