Vegetarian

Mushroom and Tomato Fritatta takes 5 minutes to prepare.

Mushroom and Tomato Fritatta takes 10 minutes to cook.

Mushroom and Tomato Fritatta makes 2 servings.

The ingredients for Mushroom and Tomato Fritatta are:

Approx 70g brown mushrooms, sliced
1 tbs olive oil
3 eggs
2 tbs yoghurt
2 medium tomatoes
Black pepper
Parsley

Here is how you make Mushroom and Tomato Fritatta:

Heat the olive oil in an omelette pan, add the mushrooms and soften over a gentle heat.Beat the eggs in a bowl with yoghurt, black pepper, chopped parsley. Stir in the chopped tomatoes. Pour the mixture over the mushrooms. Make sure the filling is evenly spread over the egg base.Cook over a gentle heat until the base is firm. To cook the top you can either slide the whole pan under a hot grill for a couple of minutes or slide the frittata onto a plate and invert back into the pan.Divide the frittata in two and serve with wholemeal or rye bread, or a rolled up pancake.Number of Servings: 2Recipe submitted by SparkPeople user SHEALUNA.

The nutritional information for Mushroom and Tomato Fritatta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.4

• Total Fat: 15.0 g
• Cholesterol: 319.6 mg
• Sodium: 117.5 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.8 g
• Protein: 12.3 g