Pepper, Shallot, and Mushroom Frittata

Written by
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
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Katie Workman
Updated 07/22/19
Pepper, Shallot, and Mushroom Frittata
Katie Workman / themom100.com
Prep: 7 mins
Cook: 15 mins
Total: 22 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
112 Calories
8g Fat
4g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 112
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 156mg 52%
Sodium 110mg 5%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Protein 6g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frittatas are always the answer to “what do I do with this (half a zucchini, handful of sautéed mushrooms, bell pepper that’s a bit squishy, cup of cooked rice, etc)”. Use this recipe as a template to create your own frittata creations, adding a combination of your favorite vegetables, herbs, and meats.

Other answers to these using-up-the-leftover problems can be found in the form of fried rice and quesadillas. They're the perfect solution to making a simple meal while clearing the fridge. A win-win.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons minced shallots
  • 5 ounces sliced shiitake (or other mushrooms)
  • 1/2 cup minced red, yellow or orange bell pepper, or a combination
  • 1 teaspoon fresh thyme leaves (minced)
  • Kosher salt and freshly ground pepper (to taste)
  • 8 large eggs
  • 1/2 cup cheese

Steps to Make It

  1. Preheat the broiler. Heat an 8 to 10-inch skillet over medium-high heat. Add 1 tablespoon of the oil and the butter. Add the shallots and the mushrooms, and sauté for about 8 minutes until they have become fairly tender. Add the peppers and sauté for 2 more minutes until all of the vegetables have become tender. Stir in the thyme.

  2. Meanwhile, beat the eggs in a medium bowl. Add them to the pan, stirring frequently for two minutes. Sprinkle cheese on top. Lower the heat to medium-low and cook for 2 to 3 minutes until the eggs are set on the bottom. Transfer to the broiler and broil for 1 to 2 minutes until the top is set and the cheese is melted and golden and the frittata is lightly puffed.

  3. Serve hot or at room temperature.​

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