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Mushroom and Spinach Frittata With Smoked Gouda

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Prep time 5 mins
Cook time 37 mins
Yield Makes 4 servings (serving size: 1 wedge)

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 158
  • fat 10 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 125 mg
  • iron 2 mg
  • sodium 339 mg
  • calcium 155 mg

How to Make It

  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.

  4. 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 $