Mushroom and Spinach Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 157.5
- Total Fat: 10.8 g
- Cholesterol: 181.2 mg
- Sodium: 176.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.3 g
- Protein: 10.3 g
View full nutritional breakdown of Mushroom and Spinach Frittata calories by ingredient
Introduction
Delicious Brunch Entree Delicious Brunch EntreeNumber of Servings: 8
Ingredients
-
1 Tbsp. Butter
1 Cup Onions chopped
1/2 Cup Green Bell Peppers diced
1 Cup Chopped Frozen Spinach
1 Cup Mushrooms sliced
6 Large Eggs beaten
1/2 Cup Half and Half (or milk)
1 Cup Swiss Cheese shredded
Directions
1. Saute onions, bell peppers and spinach in skillet until almost done.
2. Add mushrooms and stir until vegetables are soft.
3. Turn on broiler.
4. Beat eggs with half and half.
5.. Heat a separate (iron is best) skillet, then add egg mixture.
6. Cook egg mixture over low heat until sides are nearly cooked.
7. Add cooked vegetables to eggs and continue cooking over low heat for two more minutes.
8. Sprinkle shredded cheese on top of egg and vegetable mixture.
9. Place frittata skillet under broiler for 1-2 minutes until cheese is melted and egg mixture has set.
10. When done, let it set for 5 minutes then slice into eight pie-shaped wedges.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EWILFONG.
2. Add mushrooms and stir until vegetables are soft.
3. Turn on broiler.
4. Beat eggs with half and half.
5.. Heat a separate (iron is best) skillet, then add egg mixture.
6. Cook egg mixture over low heat until sides are nearly cooked.
7. Add cooked vegetables to eggs and continue cooking over low heat for two more minutes.
8. Sprinkle shredded cheese on top of egg and vegetable mixture.
9. Place frittata skillet under broiler for 1-2 minutes until cheese is melted and egg mixture has set.
10. When done, let it set for 5 minutes then slice into eight pie-shaped wedges.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EWILFONG.