Mushroom Frittata

By learen

IC cookbook by Bev Laumann

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

Details

Preparation time 15mins
Cooking time 25mins

Preparation

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.