Mushroom Sundried Tomato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Egg, fresh, whole, raw 4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 4 fl oz Half and Half Cream 2 cup pieces Mushrooms, cooked 4 serving cheese - Jarlsberg 0.25 cup Bella Sun Luci sun dried tomato bruschetta 0.5 tbsp Butter, unsalted
Soften butter on pie plate and smear to coat the inside. Cook mushrooms over medium heat until they release their juices and reabsorb liquid for extra flavor. Chop roughly or leave whole. Shred cheese. Mix eggs, yogurt and half and half in large bowl. Add mushrooms and cheese and blend. Reserve 2-3 tbsp of egg mixture and add sundried tomato pesto or bruschetta and mix well.
Pour egg, cheese and mushroom mixture into pie plate. Pour tomato mixture on top. Bake at 375 F for 40 minutes.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user JHSPINELLO.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user JHSPINELLO.
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 16.5 g
- Cholesterol: 210.8 mg
- Sodium: 217.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.8 g
- Protein: 14.3 g
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