Mushroom Frittata

IC cookbook by Bev Laumann
Mushroom Frittata
Mushroom Frittata

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 4

    eggs

  • 4

    egg whites

  • 1/4

    c milk

  • 1

    t dried basil

  • 1

    t dried oregano

  • 1

    t dried thyme

  • 1

    t salt

  • 1 2/3

    c seeded, diced bell pepper

  • 1 1/2

    c chopped fresh mushrooms

  • 2

    oz mozzarella cheese, shredded

Directions

In bowl, beat first seven ingredients until frothy about 2 min. Preheat oven to 350. Coat a very clean skilet with PAM and heat over med heat. Add egg mixture, using a spatula to loosen edges of egg and allow runny part to flow to bottom of pan, as you would with an omelet. Cook until egg is mostly cooked but still a little runny on top. Add mushrooms and bell pepper to top of egg. Remove frittata and slide carefully into a large casserole dish or other heat proof dish which has been coated with PAM. Sprinkle cheese on top and place inoven for 5 min or until egg is set and cheese is melted.

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