B-Mushroom & Swiss Spinach Frittata

By á-164713

Ingredients

• 1/8 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon dried thyme
• 10 ounce-bag fresh spinach
• 1 tablespoon water
• 6 egg whites (Omega-3 enriched)
• 4 eggs (Omega-3 enriched)
• 1 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1/4 cup Swiss cheese

Preparation

Step 1

1. Preheat oven to 350 F. In a 10- or 12-inch nonstick, ovenproof skillet, sauté mushrooms, garlic and onion powder in the butter until mushrooms are tender (~ 5 minutes), and then remove from heat.

2. In a separate saucepan, place spinach and 1 tablespoon of water.
Cover and cook just until wilted. Drain spinach and set aside in
colander to cool. Squeeze out any liquid, and then chop the spinach.

3. In a large bowl, beat together eggs, dill, thyme, and pepper. Stir in the spinach, mushroom mixture and add cheese.

4. Generously coat a clean nonstick, ovenproof skillet with olive oil
cooking spray, and return to stove over medium heat. Once hot, add
the egg mixture, and place the skillet, uncovered, in oven.

5. Check frittata in 10 minutes, and then in 5-minute intervals until the
center is slightly firm. Be careful not to overcook.

6. Once frittata is done, flip it over onto a plate, cut into 6 slices, and
serve immediately.