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
Frittatas are one of the most versatile dishes out there. They are a tasty vehicle for using up leftover vegetables and proteins you have in your fridge, and they are open to seemingly endless combinations of flavors. In this version, we’ve used a mix of fresh vegetables—shallots, cremini mushrooms, bell peppers, and grape tomatoes—to fill this frittata. It’s hearty, vegetarian-friendly, and can be served for breakfast, lunch, or dinner. Be sure to use an ovenproof pan for this dish since it starts on the stovetop but then goes into the oven to finish cooking. For extra flavor, sprinkle the frittata with goat cheese or feta before transferring it to the oven.


Cooking spray

4 spray(s)

Uncooked shallot(s)

½ cup(s), sliced

Cremini mushroom(s)

½ cup(s), sliced

Uncooked bell pepper(s)

1½ cup(s), mixed variety, chopped

Minced garlic

1 tsp

Kosher salt

½ tsp


3 Tbsp, fresh, divided


15 large egg(s), beaten

Grape tomatoes

¾ cup(s), halved


  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 6 wedges; serve topped with tomatoes and remaining 2 Tbsp basil.
  4. Serving size: 1 wedge