Mushroom and Pepper Frittata with Tomato and Basil
0
Points®
Total Time
33 min
Prep
15 min
Cook
18 min
Serves
6
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Shallot
½ cup(s), chopped, sliced
Cremini mushroom
½ cup(s), sliced, sliced
Bell pepper
1½ cup(s), mixed variety, chopped
Jarred minced garlic
1 tsp
Kosher salt
½ tsp
Basil
3 Tbsp, fresh, divided
Egg
15 large egg(s), beaten
Grape tomatoes
¾ cup(s), halved