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Photo of Mushroom and Pepper Frittata with Tomato and Basil by WW

Mushroom and Pepper Frittata with Tomato and Basil

0
Point(s)
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

Raw egg(s)

6 large, beaten

Grape tomatoes

½ cup(s), halved

Instructions

  1. 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.
  2. Serving size: 2 wedges

Notes

SERVING SIZE (2 wedges) 281 Cal, 16 g Total Fat, 5 g Sat Fat, 681 mg Sod, 15 g Total Carb, 8 g Sugar, 0 g Added Sugar, 4 g Fib, 22 g Prot.

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