Spinach, Mushroom, and Feta Frittata



4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 206
Fat 9.0 g
Satfat 3.9 g
Protein 20.0 g
Carbohydrate 12.3 g
Cholesterol 122 mg
Iron 4.3 mg
Sodium 695 mg
Caloriesfromfat 39 %
Fiber 3.1 g
Calcium 182 mg


2 large eggs
1 (16-ounce) carton egg substitute
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
3/4 cup chopped onion (1 small)
1 (8-ounce) package sliced mushrooms
1 (6-ounce) package fresh baby spinach
1/2 cup (2 ounces) crumbled feta cheese


Preheat broiler.

. Combine first 4 ingredients in a large bowl; stir well with a whisk.

. Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; sauté 9 minutes or until liquid evaporates. Add spinach; cook 4 minutes or until liquid evaporates. Add egg mixture; stir well. Reduce heat to medium-low; cook 8 minutes or until edges are set. Sprinkle with cheese. Wrap handle of pan with foil, and broil 5 minutes or until egg is set and lightly browned.

Note: To speed up the cooking process of a frittata, loosen edges of frittata from pan with a spatula and allow raw egg mixture to run to the bottom of the pan.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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