Fritatta Spinach and Portabello Mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
10 eggs4 cups spinach30 medium sized portabello mushrooms, sliced5 ounces mozzarella cheese, low moisture, skim milk, shredded
1. Saute mushrooms in skillet. Add spinach, and cook until wilted. Set aside.
2. Crack eggs in bowl and whisk.
3. In square 13x9 baking dish, arrange mushroom and spinach mixture. Pour eggs over them. Sprinkle shredded cheese on top. Season with salt, pepper and oregeno. Bake at 375 degrees for about 35 to 40 or until firm.
Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user GFLO185.
2. Crack eggs in bowl and whisk.
3. In square 13x9 baking dish, arrange mushroom and spinach mixture. Pour eggs over them. Sprinkle shredded cheese on top. Season with salt, pepper and oregeno. Bake at 375 degrees for about 35 to 40 or until firm.
Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user GFLO185.
Nutritional Info Amount Per Serving
- Calories: 250.3
- Total Fat: 15.0 g
- Cholesterol: 441.4 mg
- Sodium: 281.4 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.8 g
- Protein: 23.4 g
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