My spinach arugula mushroom goat cheese fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 large Egg, fresh, whole, raw 1 cup Spinach, fresh 1 cup Arugula 1 serving Canned Mushrooms (small) 6.5oz =100gram of just mushrooms 0.45 cup Kraft Shredded Parmesan Cheese Natural Cheese 3.5 oz Goat Cheese, Semisoft 4 tbsp Extra Virgin Olive Oil 1 plum tomato Red Ripe Tomatoes, sliced
Spray pie pan with PAM or olive oil.
Heat 1 tbsp of olive oil and cook in tomato in frying pan until crispy and line the bottom of the pie pan with cooked tomatoes.
Heat 1 tbsp of olive oil. Sautee arugula and spinach, add to pie pan
Heat 1 tbsp on olive oil and cook mushrooms until browned, add to pie pan
Mix with eggs and parmesan cheese, sprinkle with salt and pepper as desired. Add to vegetables
Crumble and spread goat cheese over the top of the mixture.
Bake at 375 for 35 minutes
Serving Size: 8
Heat 1 tbsp of olive oil and cook in tomato in frying pan until crispy and line the bottom of the pie pan with cooked tomatoes.
Heat 1 tbsp of olive oil. Sautee arugula and spinach, add to pie pan
Heat 1 tbsp on olive oil and cook mushrooms until browned, add to pie pan
Mix with eggs and parmesan cheese, sprinkle with salt and pepper as desired. Add to vegetables
Crumble and spread goat cheese over the top of the mixture.
Bake at 375 for 35 minutes
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 16.2 g
- Cholesterol: 154.9 mg
- Sodium: 297.7 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.6 g
- Protein: 9.9 g
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