Mushroom and Spinach Frittata with Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes) 1 tablespoon olive oil, divided 1 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided Cooking spray 4 cups thinly sliced cremini or button mushrooms (about 8 ounces) 1 cup chopped onion 1 package (10 oz) frozen chopped spinach, thawed and drained1 tablespoon chopped fresh or 1 teaspoon dried thyme 1 garlic clove, minced 1 3/4 cups egg substitute 4 oz crumbled lite goat cheese, such as Trader Joe brand
Preheat oven to 375°.
Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.
Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic. Stir and cook for just a couple minutes. Cool slightly; stir in egg substitute and cheese.
Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 4 wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBEKL01.
Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.
Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic. Stir and cook for just a couple minutes. Cool slightly; stir in egg substitute and cheese.
Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 4 wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBEKL01.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 475.0 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.3 g
- Protein: 19.8 g
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