Mushroom and Spinach Frittata With Smoked Gouda

mushroom-spinach-frittata Recipe

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

Recipe Time

Prep: 5 Minutes
Cook: 37 Minutes

Nutritional 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


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


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.

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 $10.

Karen Levin,


March 2007
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