Mushroom and Spinach Frittata With Smoked Gouda

Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 10g
  • Saturated fat: 4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 125mg
  • Iron: 2mg
  • Sodium: 339mg
  • Calcium: 155mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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 $10.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom and Spinach Frittata With Smoked Gouda Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy