Mushroom and Tomato Frittata


  • 20g unsalted butter.
  • 200g Mushrooms, thickly sliced.
  • 2 vine-ripened tomatoes, cut into wedges.
  • 4 eggs.
  • 75g mature cheddar, coarsely grated.
  • 1/2 cup flat-leaf parsley leaves.


Step 1

Melt the butter in a non-stick pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.

Step 2

Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.

Step 3

Spray a 9-inch baking pan and fill with the egg mixture

Step 4

Bake for 30 minutes or until browned and set. Let cool, cut in wedges and serve.

Note: Ask your therapist if you are not sure if an ingredient is permitted or not in your customized food guide.