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Mushroom Frittata


IC cookbook by Bev Laumann

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  • 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


Preparation time 15mins
Cooking time 25mins


Step 1

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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