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Mushroom Veggie Frittata
Courtesy of Mushroom Council
Servings: 8
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
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+ 3 Tbsp. olive oil
+ 1/2 lb. white button mushrooms, sliced
+ 1/2 lb. crimini mushrooms, quartered
+ 1 large onion, sliced
+ 1 clove garlic, chopped
+ 1 c. diced tomato
+ 1/2 c. chopped black olives
+ 8 eggs
+ 1/4 c. milk
+ 3 Tbsp. all-purpose flour
+ 1 tsp. baking powder
+ 1 tsp. salt
+ 1/2 tsp. black pepper
What to do:
1. Preheat oven to 350°F.
2. Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Turn ingredients and cook about 4 min. more, then add garlic and continue cooking for 1 min. Stir in tomatoes and olives.
3. Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and pepper and whisk to thoroughly combine. Batter will be slightly lumpy.
4. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about 2 to 3 min.
5. Transfer to oven and bake until golden brown, about 30 to 40 min. Slide onto serving platter, face up, and serve.

Recipe and photos courtesy of the Mushroom Council and
Nutritional information:
Calories: 170;   Calories From Fat: 100;   Total Fat: 11g;   Saturated Fat: 3g;   Cholesterol: 210mg;   Total Carbs: 9g;   Fiber: 1g;   Sugar: 3g;   Protein: 9g;   Sodium: 450mg;