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Mushroom and Spinach Frittata With Smoked Gouda

Recipe #303236 | 40 min | 10 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: blucoat

I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007.

Posted on:

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Ingredients

  • 2 teaspoons olive oil
  • 1/3 cup chopped vidalia onions
  • 2 cups sliced mushroom
  • 4 cups packed baby spinach leaves or torn swiss chard
  • 2 large egg
  • 4 large egg white
  • 1/2 cup shredded smoked gouda cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray

    • Directions

    1. 1
      Preheat oven to 350°.
    2. 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. 3
      In a medium bowl, combine eggs, egg whites, 1/4 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 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.

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    Nutrition Facts

    Serving Size 1 (153g)

    Recipe makes 4 servings

    Calories 144
    Calories from Fat 80 (55%)
    Amount Per Serving %DV
    Total Fat 8.9g 13%
    Saturated Fat 3.6g 18%
    Monounsaturated Fat 3.7g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 121mg 40%
    Sodium 376mg 15%
    Potassium 403mg 11%
    Total Carbohydrate 4.4g 1%
    Dietary Fiber 1.2g 4%
    Sugars 2.0g
    Protein 12.3g 24%
    Vitamin A 3015mcg 60%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.6mcg 9%
    Vitamin C 10mg 16%
    Vitamin E 1mcg 4%
    Calcium 148mg 14%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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