Spinach and Mushroom Frittata
Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com
40 Mins.
Ingredients
6
6 servings
- •1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- •4 eggs or equivalent egg substitute
- •1 cup part-skim ricotta cheese
- •0.75 cup freshly grated Parmesan cheese
- •0.75 cup chopped portobello mushrooms
- •0.5 cup finely chopped scallions with some green tops
- •0.25 teaspoon dried Italian seasonings
- •1 pinch Salt and pepper, to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.
Nutritional Facts
Per 6 servings
- Calories: 163
- Carbohydrate: 6g
- Fat: 10g
- Fiber: 2g
- Protein: 15g
- Sugar: 1g
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