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Yunhee Kim Photo by: Yunhee Kim

Mushroom and Spinach Frittata With Smoked Gouda

Health MARCH 2007

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

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. 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.

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
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Mushroom and Spinach Frittata With Smoked Gouda recipe

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