Mushroom and Red Pepper Frittata

This recipe is taken from the 1985 Milk Calendar. This is the Mushroom and Red Pepper Frittata recipe.

  • Prep: 20 min
  • Cooking: 45 min - 55 min
Yields 8 servings
mushroom and red pepper frittata

Ingredients

  • 3 tbsp (45 mL) butter
  • 1 onion finely chopped
  • 1 garlic clove minced
  • 1 lb (450 g) mushrooms thinly sliced
  • 2 red bell peppers diced
  • 3 tbsp (45 mL) chopped fresh parsley
  • 8 eggs
  • 1 1/2 cups (375 mL) Milk
  • 2 cups (500 mL) shredded Canadian Cheddar cheese
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/2 cup (125 mL) fresh bread crumbs
  • 3 tbsp (45 mL) grated Canadian Parmesan cheese

Preparation

Melt butter in a large skillet; add onion and garlic. Sauté 5, 10 min until tender and fragrant. Add mushrooms and red bell peppers; cook until all liquid from the mushrooms and peppers has evaporated, 5 to 10 min. Mixture should be quite dry. Add parsley. Cool.

Beat eggs with milk in a large bowl; add vegetables and remaining ingredients except Parmesan. Pour mixture into a buttered 9 x 13-in (23 x 33 cm) baking dish and smooth top. Sprinkle with Parmesan.

Bake 35 to 40 min at 350 °F (180 °C) or until set. Rest 10 min before serving. Recipe can be halved and baked in an 8-inch (20 cm) square or round baking dish.

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Nutrition

Nutritional Information

per serving
Energy: 288 Calories
Carbohydrate: 10 g
Fat: 20 g
Fibre: 1.6 g
Sodium: 610 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 29 % / 324 mg
Vitamin C: 71 %
Vitamin B12: 59 %
Selenium: 56 %
Riboflavin: 46 %