Spinach, Mushroom & Potato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup, chopped Onions, raw 10 Mushrooms, Baby Portabella 4 large Egg, fresh, whole, raw 3 serving Egg white, large 2 Tblsp Whole Milk 1 cup Spinach, fresh 3 small red potatoes 2 tsp Extra Virgin Olive Oil
Heat saute pan with oil, add onion and mushroom saute until softened. While onion mixture cooking beat eggs and milk together set aside.
Add spinach season with pepper ( I used six pepper blend for the heat) stir to combine, pour egg and swirl pan making sure egg even across pan push down slightly to get down into mixture. cook on low few minutes cover and continue cooking til steam from pan cooks top
Serving Size: 1/4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user MSSBETTYBOOP1.
Add spinach season with pepper ( I used six pepper blend for the heat) stir to combine, pour egg and swirl pan making sure egg even across pan push down slightly to get down into mixture. cook on low few minutes cover and continue cooking til steam from pan cooks top
Serving Size: 1/4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user MSSBETTYBOOP1.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 7.5 g
- Cholesterol: 186.9 mg
- Sodium: 122.4 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.0 g
- Protein: 11.2 g
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