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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 166.4
  • Total Fat: 5.6 g
  • Cholesterol: 146.5 mg
  • Sodium: 847.3 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.8 g

View full nutritional breakdown of Ham, Mushroom, Spinach and Zucchini Frittata calories by ingredient
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Ham, Mushroom, Spinach and Zucchini Frittata

Submitted by: RPCLEM2000

Introduction

Easy recipe. You can use any household veggies. Fills 10 inch deep dish pie plate Easy recipe. You can use any household veggies. Fills 10 inch deep dish pie plate
Number of Servings: 6

Ingredients

    Cooking spray
    1 Cup red onion, diced
    3 T crushed garlic
    1 C zucchini, chopped
    4-5 C baby spinach, chopped
    1 C mushrooms, chopped
    1 t Italian seasoning
    Salt and Pepper to taste
    1/2 C lean ham, chopped
    4 medium eggs
    8 medium egg whites
    1/2 C 1% milk
    1/4 t ground nutmeg
    3 oz feta cheese

Tips

Chop baby spinach to prevent clumping together during cooking. May spice up with 4 oz. can of green chili or add Cajun seasoning and chili powder. Use your imagination


Directions

1. Preheat oven to 400 degrees. Coat 10 inch deep dish pie plate with cooking spray. Set aside.
2. Chop all vegetables and ham
3. Coat large skillet with cooking spray. Turn on heat to medium-high. Add onion, garlic, zucchini. Cook until zucchini is starting to get soft. Approximately 5 minutes. Add Italian seasoning, mushrooms, spinach, salt and pepper. Cook mixture stirring occasionally until spinach and mushrooms are wilted. Add ham to mixture and mix until thoroughly combined. Set aside.
4. In medium bowl, whisk together eggs, egg whites, milt and nutmeg. Season with additional salt and pepper.
5. Spread ham, vegetable mixture in the prepared pie plate.
6. Sprinkle on feta cheese
7. Pour egg mixture over the top and push under any ingredients not covered by the egg mixture to prevent burning
8. Bake uncovered until set and golden brown around edges and toothpick in center can be pulled out clean, about 40 minutes. Let frittata rest at room temperature for about 10-15 minutes, then cut into 6 pieces.

Serving Size: Cut into 6 equal pieces. 

Number of Servings: 6

Recipe submitted by SparkPeople user RPCLEM2000.






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