Snap Pea & Mushroom Frittata

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Snap Pea & Mushroom Frittata

Course: Breakfast
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, one pan, vegetarian
Calorie: 200-300, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 0-5g
Servings: 1 serving
Calories: 285kcal


  • 1/2 tsp Extra Virgin Olive Oil
  • 5 Cremini Mushrooms (quartered)
  • 1 cup Snap Peas (trimmed, chopped)
  • Sea Salt & Black Pepper (to taste)
  • 3 Egg (whisked)


  • Preheat the oven to 400ºF (205ºC). Heat the oil in a cast-iron skillet. Add the mushrooms and snap peas and sauté for three to four minutes. Season with salt and pepper.
  • Add the eggs to the pan and stir gently to mix.
  • Cook in the oven for 12 to 15 minutes or until the eggs have set. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    A six-inch cast-iron skillet was used to make one serving.
  • More Flavor

    Add bell pepper, red onion, and/or a cooked protein of your choice.
  • Additional Toppings

    Add fresh herbs on top.


Calories: 285kcal | Carbohydrates: 11g | Protein: 23g | Fat: 17g | Cholesterol: 558mg | Sodium: 224mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 4mg

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