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Mushroom Frittata

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Ingredients
  Butter/Margarine 1 Teaspoon
  Zucchini 1 Medium, shredded
  Tomato 1 Medium, chopped
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Eggs 6 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated swiss cheese 8 Ounce (2 Cups)
Directions

In large, ovenproof skillet, melt butter and sauté zucchini, tomato and mushrooms 1 minute.
In large bowl, combine remaining ingredients; blend well.
Pour egg mixture into skillet; cook 10 minutes over low heat.
To brown top, place skillet under broiler 2 to 3 minutes.

Recipe Summary

Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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4.12353
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1449 Calories from Fat 890

% Daily Value*

Total Fat 101 g154.7%

Saturated Fat 53.4 g267%

Trans Fat 0 g

Cholesterol 1493.9 mg498%

Sodium 1893.3 mg78.9%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3.8 g15.4%

Sugars 14.6 g

Protein 105 g209.5%

Vitamin A 98% Vitamin C 75.6%

Calcium 205.7% Iron 38.4%

*Based on a 2000 Calorie diet

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Mushroom Frittata Recipe