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Veggie Frittata

By

From Southern Living June 2006

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Rate this recipe 4.3/5 (8 Votes)
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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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