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

Mushroom and Pepper Frittata with Tomato and Basil

Total Time
33 min
15 min
18 min
For extra flavor, sprinkle with grated Parmesan cheese but make sure to count any added SmartPoints values.


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


  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


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.