Pepper and Mushroom Frittata
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Italian
Serves: 2
  • 4 eggs
  • 4 white button mushrooms
  • ½ cup of green bell peppers
  • ⅓ cup of white onion
  • Basil infused olive oil OR olive oil
  • Splash of milk
  1. Slice the 4 white button mushrooms, chop ½ of the green bell pepper, and chop about ⅓ of a cup of white onion. Drizzle a couple of tablespoons of basil infused olive oil (regular is fine too) in a small skillet and cook the green peppers and onions for a couple of minutes. Then add the mushroom. You may need to add more oil. Cook for another couple of minutes.
  2. Take everything out of the skillet to cool. Beat 4 eggs and incorporate a plash of milk. Oil up a small skillet. (The smaller the diameter of the skillet, the thicker the frittata will be. Pour in your egg mixture and sprinkle the mushroom, pepper, onion mixture evenly throughout the egg. Cover with a lip and cook on low for 9 minutes or until egg if fluffy on top.
  3. Salt and pepper to taste. Serve by cutting the frittata into wedges like a slice of pizza.
Recipe by Marlows Kitchen at