Mushroom & Tomato Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Heat the olive oil in an omelette pan, add the mushrooms and soften over a gentle heat.
Beat the eggs in a bowl with yoghurt, black pepper, chopped parsley. Stir in the chopped tomatoes. Pour the mixture over the mushrooms. Make sure the filling is evenly spread over the egg base.
Cook over a gentle heat until the base is firm. To cook the top you can either slide the whole pan under a hot grill for a couple of minutes or slide the frittata onto a plate and invert back into the pan.
Divide the frittata in two and serve with wholemeal or rye bread, or a rolled up pancake.
Number of Servings: 2
Recipe submitted by SparkPeople user SHEALUNA.
Approx 70g brown mushrooms, sliced1 tbs olive oil3 eggs 2 tbs yoghurt2 medium tomatoesBlack pepperParsley
Heat the olive oil in an omelette pan, add the mushrooms and soften over a gentle heat.
Beat the eggs in a bowl with yoghurt, black pepper, chopped parsley. Stir in the chopped tomatoes. Pour the mixture over the mushrooms. Make sure the filling is evenly spread over the egg base.
Cook over a gentle heat until the base is firm. To cook the top you can either slide the whole pan under a hot grill for a couple of minutes or slide the frittata onto a plate and invert back into the pan.
Divide the frittata in two and serve with wholemeal or rye bread, or a rolled up pancake.
Number of Servings: 2
Recipe submitted by SparkPeople user SHEALUNA.
Nutritional Info Amount Per Serving
- Calories: 214.4
- Total Fat: 15.0 g
- Cholesterol: 319.6 mg
- Sodium: 117.5 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.8 g
- Protein: 12.3 g
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