Spinach, Mushroom, and Feta Frittata

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 9.0g
  • Saturated fat: 3.9g
  • Protein: 20.0g
  • Carbohydrate: 12.3g
  • Cholesterol: 122mg
  • Iron: 4.3mg
  • Sodium: 695mg
  • Calories from fat: 39%
  • Fiber: 3.1g
  • Calcium: 182mg


  • 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


  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.
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