Mushroom and Spinach Frittata With Smoked Gouda

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.