Spinach Mushroom Fritatta

2-3 garlic cloves, minced or pressed
1 large onion, chopped
2 teaspoons olive oil
10 ounces mushrooms, sliced (about 4 cups)
1/2 teaspoon dried thyme
10 ounces spinach, stemmed and rinsed
2 whole eggs
6 egg whites
1 tablespoon fresh dill (1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated feta cheese

Preheat the oven to 375. Oil a 9x13-inch baking pan.

In a nonstick skillet, saute the garlic and onions in olive oil on low heat for abut 5 minutes. Add the mushrooms and thyme, cook for 5 minutes, and remove the skillet from the heat. Meanwhile in a separate pot, cover and cook the spinach on low heat with just the water that clings to it from rinsing, until the spinach is just wilted. Let cool in a colander, press to remove some liquid, and chop.

In a large bowl, beat the eggs, egg whites dill, salt, and pepper until evenly colored. Stir the spinach, mushrooms, and feta into the eggs.

Pour in the spinach-egg mixture and bake for about 30 minutes, until the eggs are solid and the top is golden.


Number of Servings: 4

Recipe submitted by SparkPeople user ANSKAR.