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Mushroom and Spinach Frittata with Smoked Gouda

Source of Recipe


Health, March 2007



List of Ingredients



• 2 tsp 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
  
• ½ cup shredded smoked Gouda cheese, divided
  
• ¼ tsp salt
  
• ¼ tsp pepper
  
• Cooking spray
  






Instructions



1. Preheat oven to 350° F.
   
   
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, ¼ 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 ¼ cup cheese over frittata. Bake 30 minutes, or until eggs are set in center and cheese has melted. Cut into 4 wedges.
   
   Makes 4 servings
   (Serving Size: 1 wedge)
   
   
   Per Serving:
   158 calories; 10 g fat (4 g sat); 125 mg cholesterol; 155 mg calcium; 6 g carb; 339 mg sodium; 13 g protein; 2 g fiber; 2 mg iron.