Mushroom and Sun Dried Tomato Fritatta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 9.8 g
  • Cholesterol: 168.3 mg
  • Sodium: 286.8 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Mushroom and Sun Dried Tomato Fritatta calories by ingredient
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Crust less quiche Crust less quiche
Number of Servings: 6


    1 serving Olive Oil Pam (0.5g = 0.6sec spray)
    4 cup, whole Mushrooms, fresh
    5 large Egg, fresh, whole, raw
    4 serving cheese - Jarlsberg
    0.5 cup Sun Dried Tomatoes
    6 oz Fage 0% Greek yogurt


Soften tomatoes with hot water. Chop and reserve. Cook mushrooms in large pan over medium-high heat until juices released and evaporated. Beat eggs and yogurt well. Spray 9” pie plate or cast iron skillet with olive oil spray. Heat oven to 350 F. If using cast iron skillet, place in oven while preheating before spraying. Pour egg mixture into pan or skillet. Add mushrooms, tomatoes and cheese to eggs. Bake for 30-40 minutes. Serving Size: Makes 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user JHSPINELLO.

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