Mushroom and Spinach Frittata With Smoked Gouda

As promised, here is another favorite recipe for our HEALTHY 2015 series.  I've made this twice!  It's great for breakfast, lunch or dinner.  It reheats well too.  I got 5 thumbs up from my family (my youngest doesn't like mushrooms).  Not only is it a great recipe BUT a serving size is 1/4 of the recipe and it's only 158 calories.  I found this recipe on myrecipes.com.  They have partnered with Myfitnesspal.com so that you can download the nutritional content of their recipes.  It makes healthy eating much easier for people that love to cook!  Bon Appetite!

Photo by Yunhee Kim

Mushroom and Spinach Frittata with Smoked Gouda

 

2 teaspoons olive oil 

1/3 cup chopped Vidalia onion

2 cups sliced mushrooms 

4 cups packed baby spinach leaves

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 

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.

Karen Levin,

March 2007