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Mushroom & Fontina Frittata
Source: dLife

A cheesy and scrumptious egg pie with mushrooms, green peppers, and tomatoes.

Prep Time: 15 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 131.1
Total Carbs 3.3 g
Dietary Fiber 0.7 g
Sugars 2.4 g
Total Fat 10.0 g
Saturated Fat 3.6 g
Unsaturated Fat 1.0 g
Potassium 122.8 mg
Protein 7.5 g
Sodium 103.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  olive oil
1 each  medium onions
1 each  small green bell peppers
1 cup  fresh mushroom slices
1 each  medium garlic cloves
8 each  eggs
2 each  egg whites
0.3333 cup  whole milk
0 3/4 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  fresh basil
1 1/2 tbsp  unsalted butter
1 cup  fresh cherry tomatoes
5 oz  Cheese, fontina, shredded
  1. In large skillet, add oil and heat to medium.
  2. Cook onion and peppers 5 minutes over medium heat, stirring regularly.
  3. Mix in mushrooms, cover, and cook 3 minutes, stirring frequently.
  4. Add garlic and cook 1 additional minute.
  5. Remove mixture from heat and spoon onto plate.
  6. Wipe skillet clean. Add butter and melt over medium heat.
  7. In large bowl, whisk eggs, egg whites, milk, salt, pepper, and basil.
  8. Combine vegetables and egg mixture. Pour into heated skillet.
  9. Sprinkle with tomatoes and cheese.
  10. Cook vegetables and egg mixture over medium-low heat 5 to 8 minutes or until almost fully cooked.
  11. Preheat broiler.
  12. Place frittata under broiler for 2 to 4 minutes to brown top.
  13. Remove frittata from oven and allow to cool, approximately 5 minutes.
  14. Invert cooled frittata onto plate and invert again so cheese is on top. Chill until ready to serve.

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