Mushroom Tomato Frittata
Full of veggies, this mushroom tomato frittata is a healthy breakfast. Serve it warm, at room temperature or as leftovers cold from the fridge.
Servings: 10
Ingredients
- 8 large eggs
- 1/3 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- 1 cup chopped marinated roasted tomatoes
- 2 tablespoons chopped parsley plus more for serving
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
- Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
- Sprinkle with parsley before serving.
Notes
Store leftover frittata in the refrigerator and serve cold.
Nutrition
Calories: 97kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 317mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 1mg