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Photo of Mushroom and pepper frittata with tomato and basil by WW

Mushroom and pepper frittata with tomato and basil

6
0
0
SmartPoints® value per serving
Total Time
33 min
Prep
15 min
Cook
18 min
Serves
2
Difficulty
Easy
For extra flavor, sprinkle with grated Parmesan cheese but make sure to count any added SmartPoints values.

Ingredients

Cooking spray

4 spray(s)

Uncooked shallot(s)

½ cup(s), minced

Cremini mushroom(s)

1 cup(s), chopped

Uncooked bell pepper(s)

1 cup(s), mixed variety, chopped

Garlic clove(s)

1 tsp(s), minced

Kosher salt

½ tsp(s)

Fresh basil

3 tbsp(s), fresh, divided

Egg(s)

6 large, beaten

Grape tomatoes

½ cup(s), halved

Instructions

  1. "Preheat oven or toaster oven to 350°F.
  2. Coat an omelet pan with cooking spray; heat over medium heat. Add shallot, mushrooms, and peppers; cook, stirring often, until vegetables soften, 5 minutes. Stir in garlic, salt, and 1 Tbsp basil; cook for 30 seconds.
  3. Pour eggs into skillet; cook until bottom begins to set, 2-3 minutes. Place skillet in oven; bake until top is set, 8-10 minutes. Cut into 4 wedges; serve topped with tomatoes and remaining 2 Tbsp basil.

Notes

Serving size: 2 wedges"

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