Dinner

Mushroom Sundried Tomato Frittata is for Dessert, Dinner.

Mushroom Sundried Tomato Frittata takes 20 minutes to prepare.

Mushroom Sundried Tomato Frittata takes 40 minutes to cook.

Mushroom Sundried Tomato Frittata makes 6 servings.

The ingredients for Mushroom Sundried Tomato Frittata are:

6 large Egg, fresh, whole, raw
4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
4 fl oz Half and Half Cream
2 cup pieces Mushrooms, cooked
4 serving cheese - Jarlsberg
0.25 cup Bella Sun Luci sun dried tomato bruschetta
0.5 tbsp Butter, unsalted

Here is how you make Mushroom Sundried Tomato Frittata:

Soften butter on pie plate and smear to coat the inside. Cook mushrooms over medium heat until they release their juices and reabsorb liquid for extra flavor. Chop roughly or leave whole. Shred cheese. Mix eggs, yogurt and half and half in large bowl. Add mushrooms and cheese and blend. Reserve 2-3 tbsp of egg mixture and add sundried tomato pesto or bruschetta and mix well. Pour egg, cheese and mushroom mixture into pie plate. Pour tomato mixture on top. Bake at 375 F for 40 minutes. Serving Size: Makes 6 slicesNumber of Servings: 6Recipe submitted by SparkPeople user JHSPINELLO.

The nutritional information for Mushroom Sundried Tomato Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 229.6

• Total Fat: 16.5 g
• Cholesterol: 210.8 mg
• Sodium: 217.7 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.8 g
• Protein: 14.3 g

Mushroom Sundried Tomato Frittata is French cuisine.

The dietary needs meet for Mushroom Sundried Tomato Frittata is Vegetarian