Vegetarian

Baked Spinach and Mushroom Frittata takes 5 minutes to prepare.

Baked Spinach and Mushroom Frittata takes 25 minutes to cook.

Baked Spinach and Mushroom Frittata makes 1 servings.

The ingredients for Baked Spinach and Mushroom Frittata are:

2 cups of egg beaters or egg product (leanest category)
1 package of baby spinach (greens)
1/2 cup of fresh mushrooms sliced (I used baby bella mushrooms) - (greens)
Condiments - this will fulfill your 1 day allowance
1/4 tsp of onion powder
1/4 tsp of garlic powder
1tbsp of grated Parmesan Reggiano cheese
2 tsp of Extra Virgin Olive Oil (healthy fat for the day)

Here is how you make Baked Spinach and Mushroom Frittata:

Saute spinach and mushrooms in 1tsp of olive oilLower the heat once everything begins to wilt....add onion and garlic powderSauteIn a separate baking dish (I used a pyrex pie pan) use remaining 1tsp of olive oil to coat. Or spray with Pam. Shake and measure out the 2 cups of egg beaters and pour into pie pan. Sprinkle Parmesan Reggiano cheese and mix. Add spinach and mushrooms to this and spread out evenly.Bake at 425 for 15-25 minutes. Let stand for 5 minutes before eating.Serving Size: makes one giant servingNumber of Servings: 1Recipe submitted by SparkPeople user PIXELSMOM.

The nutritional information for Baked Spinach and Mushroom Frittata is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 417.8

• Total Fat: 13.9 g
• Cholesterol: 16.8 mg
• Sodium: 2,649.0 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.9 g
• Protein: 57.4 g