Mushroom and Spinach Frittata with Gouda
By á-2565
CALORIES158
FAT10g (sat 4g, mono 4g, poly 1g)
PROTEIN13g
CARBOHYDRATE6g
FIBER2g
CHOLESTEROL125mg
IRON2mg
SODIUM339mg
CALCIUM155mg
Ingredients
- 2 teaspoons olive oil
- 1/3 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
- 1/2 cup shredded smoked Gouda cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
Details
Servings 4
Adapted from recipes.health.com
Preparation
Step 1
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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