Description
This Cheesy Mushroom and Pepper Frittata serves as a delicious breakfast, packed with fluffy eggs, mozzarella cheese, plump mushrooms and green peppers.
Ingredients
- 6 Eggs
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Garlic Powder
- 1 pinch Dried Basil
- ½ Green Pepper, Stem And Seeds Removed, Then Diced
- 2 cups Mushrooms, Roughly Chopped
- 1 cup Shredded Mozzarella Cheese
Preparation
Preheat oven to 350 F. Spray a 9 ½ inch glass pie plate with non-stick cooking spray.
In a medium bowl, combine eggs, salt, pepper, garlic powder and basil. Whisk thoroughly until combined. Set aside.
Layer green peppers and mushrooms in the bottom of the pie plate.
Pour egg mixture over peppers and mushrooms and top with mozzarella cheese.
Bake for 20-22 minutes, or until middle is set and lightly golden brown on the outside.
Remove from oven and let it cool for 10 minutes, then serve.
Leftovers can be stored in a covered container in the refrigerator for up to 5 days.
