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Mushroom and Spinach Frittata with Goat Cheese is for Dinner.

Mushroom and Spinach Frittata with Goat Cheese takes 20 minutes to prepare.

Mushroom and Spinach Frittata with Goat Cheese takes 40 minutes to cook.

Mushroom and Spinach Frittata with Goat Cheese makes 4 servings.

The ingredients for Mushroom and Spinach Frittata with Goat Cheese are:

2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
1 tablespoon olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
Cooking spray
4 cups thinly sliced cremini or button mushrooms (about 8 ounces)
1 cup chopped onion
1 package (10 oz) frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 garlic clove, minced
1 3/4 cups egg substitute
4 oz crumbled lite goat cheese, such as Trader Joe brand

Here is how you make Mushroom and Spinach Frittata with Goat Cheese:

Preheat oven to 375°.Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic. Stir and cook for just a couple minutes. Cool slightly; stir in egg substitute and cheese.Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 4 wedges.Number of Servings: 4Recipe submitted by SparkPeople user ROBEKL01.

The nutritional information for Mushroom and Spinach Frittata with Goat Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.5

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 475.0 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 4.3 g
• Protein: 19.8 g