Spinach/mushroom frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb frozen organic spinach, drained or 2 bunches organic baby spinach, cleaned, chopped1 4 oz can, sliced mushrooms, drained1 Tbsp olive oil9 large cage-free eggs2 Tbsp organic milk1/3 cup grated Parmesan cheeseSalt and freshly ground pepper to taste3 oz goat cheese (may substitute low fat feta)
Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese then season with salt and pepper. Set aside. In an iron skillet or large saute pan, add cooked spinach then mix in mushrooms. Spread out spinach/mushroom mixture evenly across the bottom of the skillet. Pour egg mixture over spinach mixture. With a large spoon lift up the spinach mixture to let egg mixture flow underneath. Garnish with goat cheese over the top of the frittata. When the frittata just starts to set-up, place it in the in the oven. Bake for 12-15 minutes or until fluffy and golden. Remove from oven and let cool for 5 minutes then quarter and serve with whole wheat toast.
Number of Servings: 4
Recipe submitted by SparkPeople user WANNABETVCHEF.
Number of Servings: 4
Recipe submitted by SparkPeople user WANNABETVCHEF.
Nutritional Info Amount Per Serving
- Calories: 343.8
- Total Fat: 22.4 g
- Cholesterol: 494.7 mg
- Sodium: 641.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 4.3 g
- Protein: 27.7 g
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