This morning’s breakfast was impromptu—you know how it is when you’re in a hurry. Using leftover ingredients I had in the refrigerator (diced onion, green bell pepper and fresh, chopped mushrooms), this easy, cheesy mushroom frittata provided a quick, healthy and tasty egg dish.
I sautéed the onions and bell pepper in Smart Balance over medium-low heat until tender; then I added the mushrooms. When they cooked down a bit, I added some kosher salt and fresh cracked black pepper and cooked for a minute. I poured three beaten, seasoned eggs over the veggies and cooked on low to medium-low until the eggs were soft set (covering the skillet toward the end to speed up the egg cooking). After I removed from the heat, I sprinkled with grated cheese and fresh parsley.
I've made frittatas similar to this with broccoli and tomatoes. Add some garlic bread, and voila! Dinner!
