Recipes from Italy · by Silvana Nava
Easy Mushroom Frittata (Frittata ai Funghi)
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 44%
CARBS 3G4% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 25G72% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick mushroom and herb frittata studded with parmesan. Ready in under 30 minutes, versatile for any time of day.
mainitalianegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 eggs
- 100 g Parmigiano Reggiano (- 1 cup, grated)
- 3 tablespoons olive oil (- extra virgin)
- 300 g mushrooms (- ~10 oz)
- parsley (- fresh)
- Salt (- to taste)
- black pepper (- to taste )
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 44%
CARBS 3G4% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 25G72% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 505mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 348mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.