Curry Mushroom Frittata – a delicious recipe with eggs, milk, olive oil, butter, salt, fresh ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put together eggs, milk and parsley (salt and pepper to taste) beat and set aside.
2
Set oven to broil.
3
Chop all vegetables keep separate.
4
In pan heat butter at med heat; first add mushrooms and onion.
5
Saute for about 3 minutes, then add tomato, cilantro and curry (salt and pepper to taste); set aside.
6
In frying pan that can go in the oven (non stick)add olive oil heat at med temperature; beat eggs again add to pan cook and swirl eggs for about 5 minutes.
7
When eggs are almost set, spread veggies on the eggs.
8
Add cream cheese dollops.
9
Put in oven (watch carefully) to cook the top of the egg the rest of the way.
10
Cream cheese will not melt.
11
Take out of oven cut in pie slices.
1032
kcal
Calories
95
g
Fat
21
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 3 eggs, 3 -4 tablespoons milk, 4 tablespoons olive oil, 2 teaspoons butter or 2 teaspoons margarine, and more.
Yes, Curry Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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