Spinach, Tomato, and Mushroom Frittata
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Spinach, Tomato, and Mushroom Frittata calories by ingredient
Number of Servings: 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)
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.
Serving Size: Makes one 9" springform pan, approx 1" thick
Number of Servings: 10
Recipe submitted by SparkPeople user GKRANTZEVANS.