IC cookbook by Bev Laumann
- 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
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.