Mushroom and Broccoli Frittata


  • 6 pastured eggs
  • 2 cups broccoli, chopped into 1/2 inch pieces
  • 4 medium potatoes, chopped into 1/2 inch cubes
  • 1 small onion, diced
  • 6 medium shiitake mushrooms, sliced
  • 2 tablespoons virgin olive oil, or coconut oil
  • 1 cup raw cheese, grated


  • Steam potatoes for 5 minutes, and broccoli for 2 minutes. Set aside.
  • Sauté onions for 6 minutes, and mushrooms for 2 minutes in ghee or coconut oil in a cast iron pan.
  • Beat eggs well and mix them together in a large bowl with the potatoes, broccoli, onions, and mushrooms. Pour everything into the skillet.

Source: Dr. Joseph Mercola

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