Vegetarian

Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs takes 30 minutes to prepare.

Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs takes 40 minutes to cook.

Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs makes 6 servings.

The ingredients for Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs are:

8 large Egg, fresh, whole, raw
1/4 cup Vitamin D Milk - 2%
1 medium potato, cut into cubes
2 tbsp Extra Virgin Olive Oil
3 clove Garlic
Fresh ground black pepper, to taste
1 tbsp Butter, salted
1/2 cup sliced mushrooms
1/2 cup Brussels sprouts (cut in half)
1 red bell pepper, coarsely chopped
10 leaves Basil, chopped
1 tsp fresh Thyme (or 1/2 tsp dry)
1 tsp Oregano (or 1/2 tsp dry)
2 scallions, coarsely chopped
1/2 cup shredded Cheddar Cheese

Here is how you make Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs:

Cube the potatoes first, add to cold water in a small saucepan and bring to a gentle boil, until they are fork-tender, about 5 minutesHeat the olive oil over medium flame in a 9-inch oven-proof skilletWhen the oil is hot, add *half* the butter, the garlic, black pepper, (and dried herbs if you're using those instead of fresh), and stir till coated and aromatic.Add the mushrooms and brussels sprouts and saute, stirring frequently, about 7 minutes or until lightly browned.As soon as the potatoes are fork-tender, drain them and add them to the skillet with the other ingredients. Ideally they should all arrive at that lightly browned stage together.Combine the scallions, red pepper, fresh herbs, and cheddar and in a small bowl.Beat the eggs and milk together vigorously with a whisk - you want them to be slightly frothy.Increase the heat under the skillet to high and add the rest of the butter - stir to coat all the ingredients and the sides of the skillet.Add 2/3 of the scallion/pepper/cheese/herb mixture to the eggs, stir briefly to combine, and pour into the hot skillet. Reserve the remaining 1/3 of the herb/cheese mixture for the final topping.Do not stir the ingredients once they are together in the skillet! It's ok to poke things around a bit to be sure all ingredients are well distributed, but the mixture should be left to settle on its own.Lower the heat to minimum and cook 20-25 minutes or until the top is mostly firm.When the eggs are set, turn on your oven's broiler, add the reserved herb/pepper/cheese mixture to the top of the skillet, and cook under the broiler for 2-3 minutes until the top is totally firm and slightly browned.Remove from the broiler and let set for a couple of minutes.Cut into pie/shaped wedges and serve immediately.Serving Size: Serves 4 - 6 (depending on sides)Number of Servings: 6Recipe submitted by SparkPeople user ZIAZOOM.

The nutritional information for Frittata with Mushrooms, Brussels Sprouts, Red Pepper, and Herbs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 260.4

• Total Fat: 18.4 g
• Cholesterol: 264.6 mg
• Sodium: 276.3 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 2.2 g
• Protein: 13.0 g