Mushroom and Red Pepper Frittata
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 45 - 55 mins
- Yields 8 servings
3/4 milk product serving(s) per person
Preparation
What You Need
Instructions
Melt butter in a large skillet; add onion and garlic. Sauté 5, 10 min until tender and fragrant. Add mushrooms and red 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
Note: If fresh red peppers are not available substitute green peppers or 3/4 cup (175 mL) diced pimento.
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Nutritional Info
Per serving
Energy: 288 CaloriesCarbohydrate: 10 g
Fat: 20 g
Fibre: 1.6 g
Sodium: 610 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
29 %
/
324
mg
Vitamin C:
71 %
Vitamin B12:
59 %
Selenium:
56 %
Riboflavin:
46 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
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