Mushroom, Tomato, Basil Frittata
219
Quick, easy and delicious. An ideal breakfast.
Ingredients
| ½ | medium |
onions
minced |
|
| 3 | medium |
garlic cloves
pressed |
* |
| 1 | tablespoon |
chicken broth, low salt
|
|
| 1 | tablespoon |
chicken broth, low salt
divided |
|
| 1 | cup |
mushrooms
thinly sliced crimini |
|
| ½ | medium |
tomatoes
seeds removed, and diced |
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
basil
chopped fresh |
|
|
salt and black pepper
to taste |
* |
Directions
Mince onions and press garlic and let sit for 5 minutes to bring out their hidden health benefits.
Heat 1 tablespoon broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.
Add garlic, mushrooms and continue to sauté for another 2 minutes. Add 1 tablespoon broth, tomato, salt, pepper and cook for another minute.
Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low.
Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.
Nutrition Facts
Serving Size 95g (3.4 oz)Amount per Serving
Calories 6752% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 159mg
53%
Sodium 57mg
2%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
12g
Vitamin A 10%
•
Vitamin C 7%
Calcium 3%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
