Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
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
How to Make It
Preheat oven to 350°.
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.
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.
Wine note: A velvety, berry-rich California red from the Petite Sirah grape will match the earthiness of the frittata's mushrooms and cut through the rich Gouda flavor. Look for Bogle, a big wine at a relatively small price, about $
I made this exactly as written and it came out perfect. I thought it had excellent flavor and we could def taste the smoked gouda so I'm not sure why the other reviewers couldn't. I also thought the portion was a generous size and paired with a salad it would be a hearty meal. Definitely making again although I will try the cayenne or red pepper flakes for some heat.
Delicious and easy to make. I followed the recipe exactly, except for adding some cayenne to give it more flavor. It could probably still use something else to give the flavor more depth. Also, just to note that it is very light and probably would not be a sufficient dinner for hearty eaters. And I agree with a previous reviewer that it isn't enough for four people.
This was so easy and so delicious! Made it as a healthy alternative to your traditional breakfast casserole on Easter. Even my father, who usually shies away from veggie-infused breakfast items, had two helpings. Only criticism is that none of us could really detect the Gouda, so a less-expensive substitute might be warranted. It is the one reason that I was close to giving this four stars. I did follow the recipe exactly because we have a calorie-counter in the house, so others may find that adding more Gouda would do the trick if they really want that smokey flavor.
I read the reviews before making and added some red pepper flakes, but not enough. I love the texture and presentation of this frittata but it does lack flavor. You can't even taste the smoked gouda that I feared would be overpowering. I will make it again if I can figure out what to add to take it up a notch. I thought the serving size was perfect along with a couple strrips of bacon! toast would be nice too.
This was excellent. I followed the recipe but would not hesitate to substitute any vegetable for the mushrooms and spinach or use any other kind of cheese. I like the idea of the red pepper flakes and will add those the next time I make it. Everyone, even the fussy son, loved this frittata.
I never eat things with mushrooms or spinach and I had never tried gouda before. A friend of mine made this and it was amazing. I made it again today and it was so easy. I love this recipe! Gouda is a little expensive as an ingredient but it's great!
My husband and I love this recipe which makes such a nice presentation. Also so easy to prepare. I've made this several times. I have added red pepper flakes, used Cabot 75% fat free cheddar cheese which is lactose-free with a little parmesean for flavor and a mix of canned and fresh mushrooms. A real keeper.
I have made this recipe as written and it was quite good, but I would not make it for company. I have also altered it by using whole eggs, adding cayenne pepper and sour cream to the eggs and using pepper jack cheese instead of Gouda. I also salted and peppered the spinach and mushrooms; it was equally as good.
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