Top this Italian-inspired egg dish with warmed pizza sauce for a quick-and-easy weeknight supper.
Prep Time:15 min
Start to Finish:30 min
1/4 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms (3 ounces)
1 medium bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
1/4 cup sliced ripe olives
Beat eggs, cheese, Italian seasoning, salt and pepper until well blended; set aside.
Melt butter in ovenproof 12-inch nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion and olives in butter about 2 minutes, stirring occasionally, until vegetables are crisp-tender. Spread mixture evenly in bottom of skillet.
Pour egg mixture evenly over vegetable mixture; reduce heat to medium-low. Cover and cook 9 to 11 minutes or until eggs are set in center and light brown on bottom. Remove cover.
Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges
- 135 )
- Total Fat 15 g (Saturated Fat 7 g)
- Cholesterol 350 mg
- Sodium 400 mg
- Total Carbohydrate 5 g (Dietary Fiber 1 g)
- Protein 13 g Percent Daily Value*
- Vitamin A 16 %
- Vitamin C 14 %
- Calcium 12 %
- Iron 10 % Exchanges
- 1 Vegetable
- 1 1/2 High-Fat Meat
- 1/2 Fat