Italian

Spinach/mushroom frittata is for Breakfast.

Spinach/mushroom frittata takes 20 minutes to prepare.

Spinach/mushroom frittata takes 25 minutes to cook.

Spinach/mushroom frittata makes 4 servings.

The ingredients for Spinach/mushroom frittata are:

1 lb frozen organic spinach, drained or 2 bunches organic baby spinach, cleaned, chopped
1 4 oz can, sliced mushrooms, drained
1 Tbsp olive oil
9 large cage-free eggs
2 Tbsp organic milk
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
3 oz goat cheese (may substitute low fat feta)

Here is how you make Spinach/mushroom frittata:

Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese then season with salt and pepper. Set aside. In an iron skillet or large saute pan, add cooked spinach then mix in mushrooms. Spread out spinach/mushroom mixture evenly across the bottom of the skillet. Pour egg mixture over spinach mixture. With a large spoon lift up the spinach mixture to let egg mixture flow underneath. Garnish with goat cheese over the top of the frittata. When the frittata just starts to set-up, place it in the in the oven. Bake for 12-15 minutes or until fluffy and golden. Remove from oven and let cool for 5 minutes then quarter and serve with whole wheat toast.Number of Servings: 4Recipe submitted by SparkPeople user WANNABETVCHEF.

The nutritional information for Spinach/mushroom frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 343.8

• Total Fat: 22.4 g
• Cholesterol: 494.7 mg
• Sodium: 641.9 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 4.3 g
• Protein: 27.7 g

Spinach/mushroom frittata is Italian cuisine.

The dietary needs meet for Spinach/mushroom frittata is Vegetarian