Gluten Free Italian Frittata

Ingredients

  • 1/3 cup shredded gluten free mozzarella cheese
  • 2 tbsp artichoke hearts, drained and chopped
  • 2 tbsps chopped cherry tomatoes
  • 3/8 (4.5 ounce) can sliced mushrooms, drained
  • 2 eggs
  • 1 tablespoon and 2-¼  teaspoons milk
  • 5/8 green onions, chopped
  • 3/8 clove garlic, minced
  • ¼  teaspoon dried basil
  • ¼  teaspoon onion powder
  • ¼  teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon and 2-¼  teaspoons grated Parmesan cheese


Method

1. Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.

2. Heat a skillet over medium heat; cook and stir artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer mixture to baking dish.

3. Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over mixture. Sprinkle with mozzarella cheese and Parmesan cheese.

4. Bake until eggs are set and cheese is melted, about 20 minutes.

Nutritional Facts

1



Calories210 kcal
TotalFat13 g
TotalCarbohydrates6 g
Protein17 g