Wednesday, April 17, 2013

Mushroom, Zucchini, and Red Pepper Frittata

I love to make Fritattas. A Frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet, and finished in an oven. .The Frittata is good for brunch because you can serve a lot of people.  Besides the eggs and cheese, you can customize them using whatever yo have in your fridge or pantry.  I had bought extra eggs around Easter, and needed to use them, before their date expired. I also had some mushrooms, a zucchini, and red bell pepper, just begging to be used before they went bad. Voila, there is an easy dinner, breakfast, or lunch.

Besides being easy to make,  this is a healthy Frittata recipe that has 4 eggs, four egg whites, only 1/4 cup of cheese, and the veggies are sauteed in Smart Balance. I used shredded Parmesan cheese 20 calories per 2 tsp.,  and is low in fat.  You can't get much healthier than this for dinner. Add a salad and maybe some fruit, and this is a healthy, easy dinner.  Enjoy!

Mushroom, Zucchini, and Red Bell Pepper Frittata
Adapted from Liv Life

Vegetable oil cooking spray
I Tbsp of Smart Balance or butter
1/4 cup onion, finely diced
1 clove, garlic sliced thin
8 oz sliced mushrooms I used white button mushrooms
1 medium Zucchini, sliced and quartered
1 Red Bell Pepper, sliced in small strips
4 whole eggs
4 egg whites
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil. or 1 tsp dried basil
1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 1 10” ovenproof skillet with cooking spray and set aside. Heat Smart Balance in a skillet over medium heat. Cook onion and garlic until soft but not brown, about 2 to 3 minutes. Add sliced Mushrooms and sautee, until liquid is released. Stir in sliced zucchini and sliced red pepper. Continue cooking, until just soft. 2-3 minutes.   Remove from heat.  Lightly whisk eggs and egg whites in a large bowl. Stir in cheese, basil, and pepper. Pour the egg mixture into skillet, stir, and bake until puffed and firm in the center, 12 to 14 minutes.


  1. Absolutely beautiful frittata with lots of fantastic flavors. Great Job!

    Happy Blogging!
    Happy Valley Chow

    1. Eric,
      Thank you! I love all the flavors in this Frittata, too. Wish that I had fresh basil though!

  2. We just love a frittata!! love how you decorated the top!! Beautiful!

    1. Thank you! Red Bell Pepper is a great decorating tool.

  3. Yum! I love frittatas and yours looks fantastic, Becky! Lots of thunder and lightening here now and probably by you too! So frittata is great for today!

    1. Pam,
      Thank you! Today is another "Thundershirt Day" for Bailey. Staying in the house today for sure.

  4. I love it but I don't make it for one simple reason..for two of us it's usually too much :) Making 2 egg frittata is just not worth it :)

    1. I agree Medeja, however the leftovers are good for Lunch the next day!

  5. Frittatas are one of my favorites too, but I don't make them near enough. This must change! Thank you for sharing. This recipe has all of my favorite veggies. I can't wait to try.

    1. Monet,
      Frittatas are so easy and healthy, Momma! It's a great way to eat your veggies.


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