Veggie Frittata

From Southern Living June 2006
Photo by Sandy H.
Adapted from myrecipes.com

PREP TIME

20

minutes

TOTAL TIME

47

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

47

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 1

    medium-size yellow onion, chopped

  • 1/2

    (8-ounce) container sliced fresh mushrooms

  • 1

    tablespoon olive oil

  • 1

    (6-ounce) bag fresh baby spinach

  • 4

    large eggs

  • 6

    egg whites

  • 1/2

    (8-ounce) block 2% reduce-fat sharp Cheddar cheese, shredded (about 1 cup)

  • 1/4

    cup freshly grated Parmesan cheese

  • 2

    tablespoons fat-free milk

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • Garnishes: Black pepper, chopped fresh parsley

Directions

Saute onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and saute 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside. Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients. Pour egg mixture into skillet with onion mixture, stirring to combine. Bake at 350 for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.

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