Mushroom and Roasted Tomato Frittata

Recipe Steward Health Care

Enjoy this delicious Mushroom and Roasted Tomato Frittata by using the wonderful crops of tomatoes coming in at this time of year.

Number of Servings: 12


  • 4 ounces shiitake mushrooms
  • 4 ounces cremini mushrooms
  • 3 large plum tomatoes (1 ¼ cups roasted)
  • ½ cup green onions
  • 32-ounce liquid egg substitute
  • 2 tablespoons shredded Parmesan cheese
  • Black pepper and salt
  • Nonstick vegetable oil spray


Directions for Roasted Plum Tomatoes
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick vegetable oil spray. Cut tomatoes in half; remove seeds and juices. Arrange tomato halves, cut side up, on prepared sheet. Sprinkle tomatoes lightly with salt and pepper, and then spray with nonstick vegetable oil spray. Roast tomatoes until slightly charred and tender, about 50 minutes. Set aside.

Directions for Frittata
Sauté shiitake mushrooms and cremini mushrooms in cooking spray until all water is reduced. Set aside. Spray oven-safe, extra-large frying pan with nonstick vegetable oil spray. Place roasted tomatoes, shitake mushrooms and cremini mushrooms in bottom of pan. Season with ¼ teaspoon black pepper. Sprinkle green onions into pan. Add egg substitute and gently shake pan to allow all ingredients to settle. Sprinkle 2 tablespoons Parmesan cheese over eggs. Bake in a preheated 350°F oven for 20 minutes or until eggs are no longer runny. Using an oven mitt, carefully remove pan from oven. Cut into 12 equal size pieces and serve.

Nutrition Facts
Per serving: 120 calories, 3g total fat, .05g saturated fat, 270mg sodium, 6g carbohydrates, 16g protein, 1g fiber

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