Vegetarian

My spinach arugula mushroom goat cheese fritatta is for Breakfast.

My spinach arugula mushroom goat cheese fritatta takes 20 minutes to prepare.

My spinach arugula mushroom goat cheese fritatta takes 35 minutes to cook.

My spinach arugula mushroom goat cheese fritatta makes 8 servings.

The ingredients for My spinach arugula mushroom goat cheese fritatta are:

6 large Egg, fresh, whole, raw
1 cup Spinach, fresh
1 cup Arugula
1 serving Canned Mushrooms (small) 6.5oz =100gram of just mushrooms
0.45 cup Kraft Shredded Parmesan Cheese Natural Cheese
3.5 oz Goat Cheese, Semisoft
4 tbsp Extra Virgin Olive Oil
1 plum tomato Red Ripe Tomatoes, sliced

Here is how you make My spinach arugula mushroom goat cheese fritatta:

Spray pie pan with PAM or olive oil. Heat 1 tbsp of olive oil and cook in tomato in frying pan until crispy and line the bottom of the pie pan with cooked tomatoes.Heat 1 tbsp of olive oil. Sautee arugula and spinach, add to pie panHeat 1 tbsp on olive oil and cook mushrooms until browned, add to pie panMix with eggs and parmesan cheese, sprinkle with salt and pepper as desired. Add to vegetablesCrumble and spread goat cheese over the top of the mixture.Bake at 375 for 35 minutesServing Size:?8

The nutritional information for My spinach arugula mushroom goat cheese fritatta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 190.8

• Total Fat: 16.2 g
• Cholesterol: 154.9 mg
• Sodium: 297.7 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.6 g
• Protein: 9.9 g

The dietary needs meet for My spinach arugula mushroom goat cheese fritatta is Low Carb