Mushroom and Sweet Potato Frittata

45 4 servings, 1/4 recipe (265 g) each
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4 servings, 1/4 recipe (265 g) each

This Mushroom and Sweet Potato Frittata is ideal for a brunch menu. Or lunch menu. Or dinnertime. It's actually perfect for any meal of the day!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook potatoes in boiling water 3 min.; drain. Set aside.
  • Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
  • Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
  • Bake 20 to 25 min. or until knife inserted in centre comes out clean.


Substitute Cracker Barrel Shredded Mozzarella Cheese for the shredded cheese blend.


  • 4 servings, 1/4 recipe (265 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (265 g) each
Calories 360
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 300mg
Sodium 510mg
Carbohydrate 31g
Dietary fibre 4g
Sugars 11g
Protein 20g
Vitamin A 230 %DV
Vitamin C 35 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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