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4.3/5
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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
Details
Servings 8
Preparation time 20mins
Cooking time 47mins
Adapted from myrecipes.com
Preparation
Step 1
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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