Spinach/Mushroom/Cheddar Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 whole eggs1 egg yolk1/2 cup whole milk1/4 tsp salt1/4 tsp black pepper1/8 tsp cayenne pepper1 cup sauteed spinach1 cup sauteed mushrooms2/3 cup shredded cheddar cheese2 tbsp oil
Combine eggs, egg yolk, milk, salt, pepper, and cayenne. Whisk until well combined.
Sautee spinach (about 3 oz, or one large bag of fresh spinach) in oil with a sprinkling of salt, set aside on paper towels to drain off excess liquid. Sautee mushrooms in same pan, sprinkling with a pinch of salt, until well cooked and excess liquid has been cooked off. Squeeze spinach well between paper towels (be careful not to burn yourself!)
Place spinach, mushrooms, and cheese in an oiled pie pan, evenly distributed. Pour egg mixture over top. Push down any pieces of spinach, mushroom, or cheese that are sticking out above the surface.
Cook for 40-50 minutes, or until a knife stuck into the middle doesn't come out wet.
Serving Size: Makes four generous but low-calorie servings
Sautee spinach (about 3 oz, or one large bag of fresh spinach) in oil with a sprinkling of salt, set aside on paper towels to drain off excess liquid. Sautee mushrooms in same pan, sprinkling with a pinch of salt, until well cooked and excess liquid has been cooked off. Squeeze spinach well between paper towels (be careful not to burn yourself!)
Place spinach, mushrooms, and cheese in an oiled pie pan, evenly distributed. Pour egg mixture over top. Push down any pieces of spinach, mushroom, or cheese that are sticking out above the surface.
Cook for 40-50 minutes, or until a knife stuck into the middle doesn't come out wet.
Serving Size: Makes four generous but low-calorie servings
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 18.7 g
- Cholesterol: 249.5 mg
- Sodium: 198.7 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.2 g
- Protein: 13.9 g
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