Onion-Pepper-Mushroom Fritatta

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Onion-Pepper-Mushroom Fritatta

Onion-Pepper-Mushroom Fritatta
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Meals Matter
Food Groups: Dairy, Vegetables
Holiday: Christmas
Meal Type: Breakfast & Brunch
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

Low-fat recipe, if use egg substitute in place of whole eggs. Taste great with salsa too!


6 large Eggs or 1 1/2 cups egg substitute
1/4 cup fat-free Milk
1 teaspoon each: minced Basil, Oregano, and Thyme
1/2-1 teaspoon seasoned Salt
Dash of Pepper
1 medium Onion, chopped
2 bell Peppers, seeded and diced
2 ounces white Mushrooms, sliced
1-2 ounces shredded, reduced-fat Cheese


In bowl, beat eggs with skim milk, basil, oregano, thyme, salt, and pepper until frothy and light.

Meanwhile, in a small pan coated with cooking spray, saute onion until limp and golden, set aside.

Coat inner surface of non-stick, ovenproof, 10-inch skillet with cooking spray. On stovetop, heat to medium . Add egg mixture. Cook, using a spatula to loosen and push down sides of frittata as with an omelette. Do not scramble. Cook until almost done, leaving egg mixture slightly runny on top. Top with reserved onion, diced peppers and sliced mushrooms. Sprinkle shredded cheese evenly on top.

Place skillet with frittata in midoven, under broiler, at least 6 inches from heat source. Remove when cheese is melted and top of frittata is golden. Slide onto hot platter or warming tray. Cut with sharp knife or pizza cutter.

Nutrient Information
Calories: 185
Total Fat: 11 g
Saturated Fat: 4 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 712 mg
Carbohydrates: 9 g
Protein: 14 g
Fiber: 2 g
Vitamin A: 2367 IU
Vitamin C: 78 mg
Calcium: 146 mg
Iron: 2 mg

Cook's Notes:

Use egg whites in place of some or all of the whole eggs to lower the fat content in this recipe.