Brunch

Spinach, Tomato, and Mushroom Frittata is for Breakfast.

Spinach, Tomato, and Mushroom Frittata takes 10 minutes to prepare.

Spinach, Tomato, and Mushroom Frittata takes 30 minutes to cook.

Spinach, Tomato, and Mushroom Frittata makes 10 servings.

The ingredients for Spinach, Tomato, and Mushroom Frittata are:

1.5 cups frozen cut leaf spinach, thawed and water squeezed out
10 oz. baby bella mushrooms, sliced
15 cherry tomatoes
10 large eggs
Pam nonstick cooking spray
herbs de provence, salt and pepper to taste (approx. 1/2 tsp each)

Here is how you make Spinach, Tomato, and Mushroom Frittata:

Preheat oven to 350F. In a small skillet, spray 1 spray of Pam nonstick spray, heat skillet. Add mushrooms to skillet and brown. Spray a 9" springform pan with Pam. Add mushrooms, spinach, and tomatoes to pan. Beat 10 eggs until light and fluffy, season with herbs de provence, salt and pepper; pour over vegetables. Place pan on top of a cookie sheet (to prevent leakage in oven), bake for 30 mins.Serving Size: Makes one 9" springform pan, approx 1" thickNumber of Servings: 10Recipe submitted by SparkPeople user GKRANTZEVANS.

The nutritional information for Spinach, Tomato, and Mushroom Frittata is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 89.5

• Total Fat: 4.8 g
• Cholesterol: 186.0 mg
• Sodium: 87.5 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 1.3 g
• Protein: 7.8 g

The dietary needs meet for Spinach, Tomato, and Mushroom Frittata is Vegetarian