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Spinach, Mushroom, and Feta Frittata

Prep time 6 mins
Cook time 27 mins
Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. . 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.

  4. 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