Breakfast

Egg Beater Frittata with Mushrooms, Spinach and Cheese is for Breakfast.

Egg Beater Frittata with Mushrooms, Spinach and Cheese takes 10 minutes to prepare.

Egg Beater Frittata with Mushrooms, Spinach and Cheese takes 20 minutes to cook.

Egg Beater Frittata with Mushrooms, Spinach and Cheese makes 4 servings.

The ingredients for Egg Beater Frittata with Mushrooms, Spinach and Cheese are:

1.25 cups egg substitute
1 cup sliced mushrooms
1/2 cup frozen spinach (cooked)
1/4 cup chopped onion
romano cheese
parmesan cheese

Here is how you make Egg Beater Frittata with Mushrooms, Spinach and Cheese:

Saute mushrooms until slightly brown, add onions and continue to cook until onions are tender. Add drained, cooked spinach and remove from heat. After slightly cool, mix together with egg substitute and part of the cheese. Return to oven proof, non-stick skillet and cook on low heat until top is just slightly uncooked. Sprinkle remaining cheese on top and place in the oven under the broiler. Cook until top is set and cheese is browned.Number of Servings: 4Recipe submitted by SparkPeople user MJMEISSN.

The nutritional information for Egg Beater Frittata with Mushrooms, Spinach and Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.4

• Total Fat: 6.2 g
• Cholesterol: 20.2 mg
• Sodium: 485.8 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 1.1 g
• Protein: 16.7 g