Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

This veggie-studded frittata recipe is essentially a baked omelette, but doesn’t require any flipping. A frittata may look fancy, but they’re deceptively fuss free and ready in about half an hour. They’re incredibly versatile and generally packed with a ton of protein and vitamins from the eggs and veggies. Serve up for a weekend family brunch, or pack the leftovers for lunch.

Ingredients:

  • 1 tablespoon olive oil

  • 1/2 white or yellow onion, chopped

  • 1 cup button mushrooms, sliced

  • 2 garlic cloves, minced

  • 8oz fresh baby spinach

  • 3 scallions, sliced

  • 2 whole eggs

  • 8 egg whites

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons low-fat milk

  • Salt & Pepper to taste

Serves 6
Nutrition Information:
Calories: 166
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 69 mg
Sodium: 406 mg
Total Carbohydrates: 6 g
Protein: 22 g

  • Step 1

    Preheat oven to 375 degrees. In a 10-12 inch nonstick skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add onions and cook for 3-5 minutes, until translucent, stirring occasionally. Add mushrooms and cook for another 3 minutes, stirring often. Add minced garlic and stir until fragrant. Add salt and pepper to taste.

  • Step 2

    Gradually add the spinach in handfuls to the skillet. Stir until wilted and cook until most of the moisture has evaporated. Remove from heat.

  • Step 3

    Crack eggs into a large bowl. Add sliced scallions, Parmesan cheese, milk, salt and pepper. Beat until well combined.

  • Step 4

    Return skillet to heat and add remaining olive oil. When the olive oil is heated through, pour in egg mixture. Swirl the skillet to evenly distribute. Reduce heat to low and cook until the edges set, about 5-7 minutes.

  • Step 5

    Transfer skillet to oven and bake until cooked through, about 6-8 minutes. Remove from the oven, slice into 6 wedges and serve. Top with sliced raw scallions, if desired.