New Recipe from The Type 1 Diabetes Cookbook: Broccoli And Mushroom Frittata

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By : dLife Editors

dLife is proud to bring you an exclusive recipe from a new cookbook, The Type 1 Diabetes Cookbook by Laurie Block, MS, RDN, CDE.

The book is a basic and simplified evidenced-based education to the world of Type 1 diabetes– and a must-have for anyone recently diagnosed, including family members caring and preparing meals for anyone with the condition.

Try this delicious, Broccoli And Mushroom Frittata from her book today!

Broccoli And Mushroom Frittata

≤10 • Dairy-Free • Gluten-Free • Nut-Free • Vegetarian.

Serves 4 • Prep Time: 5 Minutes • Cook Time: 10 Minutes

This recipe calls for shiitake mushrooms, which have a meaty texture and a hearty flavor. If you can’t find them, go ahead and just use sliced button mushrooms.

The flavor and texture are slightly different, but still delicious. You can also use broccolini in place of the broccoli for a slightly milder flavor.


  • 2 tablespoons extra-virgin olive oil 1⁄2 onion, finely chopped
  • 1 cup broccoli florets
  • 1 cup sliced shiitake mushrooms
  • 1 garlic clove, minced
  • 8 large eggs, beaten
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup grated Parmesan cheese


1. Preheat the oven broiler on high.

2. In a medium ovenproof skillet over medium-high heat, heat the olive oil until it shimmers.

3. Add the onion, broccoli, and mushrooms, and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Arrange the vegetables in an even layer on the bottom of the pan.

4. While the vegetables cook, in a small bowl, whisk together the eggs and salt. Carefully pour the eggs over the vegetables. Cook without stirring, allowing the eggs to set around the vegetables. As the eggs begin to set around the edges, use a spatula to pull the edges away from the sides of the pan. Tilt the pan and allow the uncooked eggs to run into the spaces. Cook 1 to 2 minutes more, until it sets around the edges. The eggs will still be runny on top.

Per Serving: Calories: 280; Total Fat: 21g; Saturated Fat: 6g; Sodium: 654mg; Carbohydrates: 7g; Fiber: 2g; Protein: 19g

If you enjoyed this recipe, get a copy of the book, available nationwide now.

Excerpt from The Type 1 Diabetes Cookbook: Easy Recipes for Balanced Meals and Healthy Living, by Laurie Block MS RDN CDE published by Rockridge Press. Copyright © 2018 by Callisto Media. All rights reserved. 

NOTE: The nutritional information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.