- 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
- 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
. 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.