Mushroom and Spinach Frittata with Gouda

CALORIES158 FAT10g (sat 4g, mono 4g, poly 1g) PROTEIN13g CARBOHYDRATE6g FIBER2g CHOLESTEROL125mg IRON2mg SODIUM339mg CALCIUM155mg

Mushroom and Spinach Frittata with Gouda

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  • Prep Time


  • Total Time


  • Servings



  • 2 teaspoons olive oil

  • ⅓ cup chopped Vidalia onion

  • 2 cups sliced mushrooms

  • 4 cups packed baby spinach leaves or torn Swiss chard

  • 2 large eggs

  • 4 large egg whites

  • ½ cup shredded smoked Gouda cheese, divided

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • Cooking spray


1. Preheat oven to 350°. 2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted. 3. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.


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