Mushroom Veggie Frittata
Looking for a healthy, delicious brunch or supper dish to serve the family? Try this delicious frittata made with mushrooms and loads of veggies.
3 tablespoons olive oil
1/2 pound white button mushrooms, sliced
1/2 pound crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 large eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
- Preheat oven to 350°F (175°C).
- 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 five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about four minutes more, then add garlic and continue cooking for one minute. Stir in tomatoes and olives.
- Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and ground black pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about two to three minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 220 calories, 14g fat (22% Daily Value), 3g saturated fat (16% Daily Value), 287mg cholesterol (96% Daily Value), 676mg sodium (28% Daily Value), 1g dietary fiber (6% Daily Value), 11g protein, 19% Daily Value for selenium, 15% Daily Value for vitamin A, 13% Daily Value for potassium, 10% Daily Value for iron, 10% Daily Value for vitamin C, 8% Daily Value for calcium, 1% Daily Value for vitamin D.
Recipe and photograph provided courtesy of the Mushroom Council and mushroominfo.com.