Basil Vegetable Frittata
by slshaw
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INGREDIENTS
- 8 eggs
- 3/4 c Whole milk
- 1/2 c seeded and chopped tomato
- 6 oz button mushrooms
- 2 T chopped basil
- 1/2 t Ground black pepper
- 1/2 c Parmesan cheese grated
- chopped fresh parsley
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Combine the eggs and milk in a large bowl and whisk until well blended. Add the tomatoes, mushrooms, basil, salt, and pepper, and stir to combine.
3. Lightly butter a 9-inch square nonstick baking pan Pour the egg mixture into the prepared pan and top with the Parmesan cheese. Bake for 20 to 22 minutes, or until lightly browned and eggs are set. Allow to rest for 1 or 2 minutes and serve hot, garnished with parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (211g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 85 | ||
| Calories from Fat: 21 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.3g | 3 % | |
| Saturated Fat 1.3g | 7 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 8.7mg | 3 % | |
| Sodium 207.4mg | 7 % | |
| Potassium 379.5mg | 10 % | |
| Total Carbohydrate 9.6g | 3 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 9.1g | ||
| Protein 7.3g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 85
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