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Frittata with peppers, onions, mushrooms, and feta

Diet: Gluten Free, Vegetarian
Yield: 6 People

Ingredients

2 tbsp olive oil, divided
1 tablespoon melted butter
1 halved and thinly sliced small red onion
5 oz. shiitake or other mushrooms, sliced
1/2 cup minced red, yellow, or orange bell pepper, or a combination of the three
1 teaspoon fresh thyme leaves, minced
To taste, season with kosher salt and freshly ground pepper. v 8 medium eggs
1/4 cup feta crumble

Directions

Preheat the oven to broil. Over medium high heat, heat an 8 to 10-inch skillet. 1 tablespoon oil and 1 tablespoon butter Add the onions and sauté for about 3 minutes, or until they begin to soften, before adding the mushrooms and sautéing for 5 minutes, or until they are fairly tender.

Sauté the peppers for 2 minutes more, or until they begin to soften. Add the thyme and mix well.

After beating the eggs, add them to the pan and stir frequently for two minutes. Reduce the heat to medium-low and continue to cook for 2 to 3 minutes, or until the eggs are set on the bottom. Top with the feta cheese.

Preheat the broiler. Broil the frittata for 1 to 2 minutes, or until the top is set and the frittata is lightly puffed. Serve immediately or at room temperature.

Nutritional Facts

Calories: 178kcal
Carbohydrates: 5g
Protein: 9g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 229mg
Sodium: 173mg
Potassium: 206mg
Fiber: 1g
Sugar: 2g

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