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Mushroom and Spinach Frittata with Goat Cheese

Yield 6 servings
This mushroom frittata with goat cheese is an impressive and sophisticated brunch dish that satisfies. Try arugula or another green in place of spinach, if you wish.

Ingredients

  • 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 1 tablespoon olive oil, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 4 cups thinly sliced cremini or button mushrooms (about 8 ounces)
  • 1 cup chopped onion
  • 4 cups coarsely chopped spinach (about 4 ounces)
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1 3/4 cups egg substitute
  • 1/2 cup (2 ounces) crumbled goat cheese

Nutrition Information

  • calories 168
  • caloriesfromfat 24 %
  • fat 4.4 g
  • satfat 1.7 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 12.4 g
  • carbohydrate 21 g
  • fiber 2.7 g
  • cholesterol 4 mg
  • iron 2.5 mg
  • sodium 412 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.

  3. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook 3 minutes or until spinach wilts. Cool slightly; stir in egg substitute and cheese.

  4. Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.