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Saturday Morning Breakfast Frittata

Saturday Morning Breakfast Frittata

Serves: 2

Category: Breakfast
Author: Seamus Mooney
Tags: Non-Vegan

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An Italian-style flat omelette packed with peppers, onions, mushrooms, spinach and tomatoes.

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1/2 green bell pepper, seeded and chopped
4 green onions, chopped
1 medium Portobello mushroom, cut into 1/2 inch slices
2 ounces fresh baby spinach
6 grape and or sungold tomatoes halved
2 eggs
1/4 cup unsweetened almond, soy or hemp milk
1 ounce non-dairy cheddar cheese ( or choice), grated


Wipe 10" oven-proof pan or skillet with a small amount of olive oil.

Heat pan over medium heat, add green pepper and saute until almost tender, add green onions and mushrooms and continue to cook until
peppers are tender.

Preheat broiler as vegetables are cooking.

Add baby spinach and cook until wilted, then mix in tomatoes. Spread vegetables evenly in pan and reduce heat to low.

In a bowl, mix eggs and non-dairy milk till frothy. Turn up heat on pan to medium and pour in egg mixture, distributing evenly in the pan. Sprinkle grated non-dairy cheese evenly over the top. Cook on stove until the sides of the frittata start to brown.

Remove pan from stove and broil on middle rack for about 2 minutes or until cheese is melted and frittata top starts to brown.

Use an oven mitt to remove from oven; handle of pan will be hot.

Cut in half.

Calories 174; Protein 13 g; Carbohydrates 9 g; Total Fat 10.2 g; Saturated Fat 2.5 g; Cholesterol 188.1 mg; Sodium 210 mg; Fiber 3 g; Beta-Carotene 2069 ug; Vitamin C 45 mg; Calcium 225 mg; Iron 2.7 mg; Folate 119 ug; Magnesium 52 mg; Zinc 1.7 mg; Selenium 23.2 ug

Comments (1):



09/11/2014 05:12 AM

Rated this recipe: (no rating)

Yummy yummy! I used four eggs to have it go further and it was just great! And, I keep a bag of frozen spinach handy and it just worked fine.
This comment was last edited on 09/11/2014 05:13 AM