Mushroom Frittata
A savory mushroom frittata packed with fresh vegetables, creamy cheese, and rich flavors, perfect for brunch or a hearty breakfast that delights vegetarians and cheese lovers alike.
Ingredients
- 1 cup sliced fresh mushrooms ⓘ
- 2/3 cup chopped onions ⓘ
- 2/3 cup chopped green pepper ⓘ
- 1 cup chopped fresh zucchini ⓘ
- 1 minced garlic ⓘ
- 2 Tbsp vegetable oil ⓘ
- 5 eggs ⓘ
- 1/3 cup light cream ⓘ
- 1/2 tsp salt ⓘ
- dash pepper ⓘ
- 1 1/2 cups soft bread cubes lightly packed ⓘ
- 8 oz cream cheese cut into 1/2-inch cubes ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Saute mushrooms, onions, green pepper, zucchini, and garlic in oil until crisp-tender.
- Beat eggs with cream, salt, and pepper.
- Add the mushroom mixture, bread cubes, cream cheese, and shredded Cheddar cheese to the eggs.
- Stir thoroughly but lightly to keep cream cheese cubes intact.
- Pour the mixture into a well-greased 9-inch pie plate.
- Bake at 350°F for 45 minutes or until set in the center and browned.
- Cool for 5 to 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
686
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).