Spinach, Tomato, and Mushroom Frittata

Name: Spinach, Tomato, and Mushroom Frittata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 1.5 cups frozen cut leaf spinach thawed and water squeezed out; 10 oz. baby bella mushrooms sliced; 15 cherry tomatoes; 10 large eggs; Pam nonstick cooking spray; herbs de provence salt and pepper to taste (approx. 1/2 tsp each)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1.5 cups frozen cut leaf spinach, thawed and water squeezed out10 oz. baby bella mushrooms, sliced15 cherry tomatoes10 large eggsPam nonstick cooking sprayherbs de provence, salt and pepper to taste (approx. 1/2 tsp each)

Directions

Preheat oven to 350F. In a small skillet, spray 1 spray of Pam nonstick spray, heat skillet. Add mushrooms to skillet and brown. Spray a 9" springform pan with Pam. Add mushrooms, spinach, and tomatoes to pan. Beat 10 eggs until light and fluffy, season with herbs de provence, salt and pepper; pour over vegetables. Place pan on top of a cookie sheet (to prevent leakage in oven), bake for 30 mins.

Serving Size: Makes one 9" springform pan, approx 1" thick

Number of Servings: 10

Recipe submitted by SparkPeople user GKRANTZEVANS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 89.5
Total Fat: 4.8 g
Cholesterol: 186.0 mg
Sodium: 87.5 mg
Total Carbs: 3.0 g
Dietary Fiber: 1.3 g
Protein: 7.8 g

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