Mushroom & Tomato Fritatta

Mushroom & Tomato Fritatta
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Mushroom & Tomato Fritatta calories by ingredient


Low GI Recipe from the Food Doctor website. Low GI Recipe from the Food Doctor website.
Number of Servings: 2


    Approx 70g brown mushrooms, sliced
    1 tbs olive oil
    3 eggs
    2 tbs yoghurt
    2 medium tomatoes
    Black pepper


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.

TAGS:  Vegetarian Meals |