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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 2 servings The following items or measurements are not included below: 1 dash pepper |
||
| Calories 485 | ||
| Calories from Fat 307 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.1g | 52% | |
| Saturated Fat 16.4g | 81% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 687mg | 229% | |
| Sodium 1286mg | 53% | |
| Potassium 840mg | 24% | |
| Total Carbohydrate 12.6g | 4% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 5.1g | ||
| Protein 33.6g | 67% | |
Fresh Spinach Mushroom Frittata
By: Mysterygirl
Mar 8, 2004
I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand.
SERVES 2 -3
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup onion, sliced
- 8 ounces mushrooms, quartered
- 2 cups fresh spinach, chopped
- 6 eggs
- 1/2 teaspoon salt
- 1 dash pepper
- 1/2 cup grated parmesan cheese
Directions
1
Melt butter in an oven proof skillet.2
Add garlic, onions and mushrooms cooking until onions are translucent.3
Add spinach, sautee for 2 minutes.4
Beat eggs, salt& pepper together.5
Pour over mixture in skillet, stirring to combine.6
Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.7
Sprinkle with cheese and put in oven.8
Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.
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Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
Sauteed Wild Mushrooms with Spinach
Browse similar recipes by category
- Course > Appetizers
- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
Featured Reviews for This Recipe
From: carole in orlando
On Oct 31, 2009
This was a great tasting frittata. We loved it and the mushrooms and spinach just paired so well together. I added some sun-dried tomatoes and it gave it a little tang which we liked also. Other than the tomatoes I followed the recipe and will certainly serve this again. Thanks, Carole in Orlando
From: Bergy
On Oct 23, 2009
Excellent frittata -Very easy and very tasty - Made a great light dinner. I added a bit of Chipotle Hot sauces when I served it - Just that extra kick Thanks for posting the recipe
From: BayLeigh Ann
On Mar 5, 2005
Very good fritatta. I used shredded parmasan cheese instead of grated and added a touch of tabasco for a little zip!
From: cookin'crane
On Jan 16, 2005
Mmmm.. Mmmm Good, something new with eggs for that low carb life style. Hit the spot 2 year old keeps asking for more eggs daddy. Thanks for a great recipe.
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