Dinner

Mushroom and Sun Dried Tomato Fritatta is for Dinner.

Mushroom and Sun Dried Tomato Fritatta takes 25 minutes to prepare.

Mushroom and Sun Dried Tomato Fritatta takes 40 minutes to cook.

Mushroom and Sun Dried Tomato Fritatta makes 6 servings.

The ingredients for Mushroom and Sun Dried Tomato Fritatta are:

1 serving Olive Oil Pam (0.5g = 0.6sec spray)
4 cup, whole Mushrooms, fresh
5 large Egg, fresh, whole, raw
4 serving cheese - Jarlsberg
0.5 cup Sun Dried Tomatoes
6 oz Fage 0% Greek yogurt

Here is how you make Mushroom and Sun Dried Tomato Fritatta:

Soften tomatoes with hot water. Chop and reserve. Cook mushrooms in large pan over medium-high heat until juices released and evaporated. Beat eggs and yogurt well. Spray 9” pie plate or cast iron skillet with olive oil spray. Heat oven to 350 F. If using cast iron skillet, place in oven while preheating before spraying. Pour egg mixture into pan or skillet. Add mushrooms, tomatoes and cheese to eggs. Bake for 30-40 minutes. Serving Size: Makes 6 slicesNumber of Servings: 6Recipe submitted by SparkPeople user JHSPINELLO.

The nutritional information for Mushroom and Sun Dried Tomato Fritatta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 169.7

• Total Fat: 9.8 g
• Cholesterol: 168.3 mg
• Sodium: 286.8 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.3 g
• Protein: 15.5 g

The dietary needs meet for Mushroom and Sun Dried Tomato Fritatta is Gluten Free