Full of veggies, this mushroom tomato frittata is a healthy breakfast. Serve it warm, at room temperature or as leftovers cold from the fridge.
8 large eggs
1/3 cup milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
1 cup chopped marinated roasted tomatoes
2 tablespoons chopped parsley plus more for serving
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
Sprinkle with parsley before serving.
Store leftover frittata in the refrigerator and serve cold.