Mushroom and pepper frittata with tomato and basil
½ cup(s), minced
1 cup(s), chopped
Uncooked bell pepper(s)
1 cup(s), mixed variety, chopped
1 tsp(s), minced
3 tbsp(s), fresh, divided
6 large, beaten
½ cup(s), halved
- "Preheat oven or toaster oven to 350°F.
- 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.
- 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.