Mushroom tomato frittata (recipe)

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Mushroom tomato frittata (recipe)
NameMushroom tomato frittata
IngredientsOlive oil Button mushrooms Tomatoes Dried thyme Salt Dried rosemary Fresh ground pepper Egg Beaters egg substitute Eggs Low-fat parmesan cheese
Cooktime (in hours)0.333333333
Preptime (in hours)0.25
Totaltime (in hours)0.583333333
Keto friendlinessKeto friendly
Calories25
Fat1.7
Protein1.2
Carbohydrate2.1
Fiber0.7
Net carbohydrates1.4
Sugar1
Saturated fat0.2
Cholesterol (mg)0
Sodium390.4
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Mushroom tomato frittata (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Mushroom tomato frittata (recipe)


  1. Heat oil in a 10-inch non-stick skillet set over medium heat.
  2. Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
  3. Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
  4. Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
  5. Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.

    Food tags
    Vegetable, Spanish, European,


Mushroom tomato frittata (recipe) details

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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD