Mushroom and Red Pepper Frittata
Our dietitians' favouriteThis 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
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
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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.
Tips
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 % |
