Vegetarian

Fresh Spinach, Broccoli and Mushroom Frittata is for Breakfast.

Fresh Spinach, Broccoli and Mushroom Frittata takes 20 minutes to prepare.

Fresh Spinach, Broccoli and Mushroom Frittata takes 20 minutes to cook.

Fresh Spinach, Broccoli and Mushroom Frittata makes 6 servings.

The ingredients for Fresh Spinach, Broccoli and Mushroom Frittata are:

2 cups fresh broccoli, broken into small pieces & steamed
2 cups fresh spinach, chopped & steamed
2 medium fresh white mushrooms, chopped & steamed
1/2 cup 2% Milk Cheddar and Monterrey Jack Cheese
2 cups liquid egg substitiute

Here is how you make Fresh Spinach, Broccoli and Mushroom Frittata:

1)Spray pie plate or quiche plate with cooking spray. Preheat oven to 350 degrees.2)Wash and chop broccoli, spinach and mushroom into small pieces.3)Steam broccoli with small amount of water in covered dish in microwave for 4-5 minutes.4)Steam washed spinach in covered dish in microwave for approx. 1 minutes.5)Steam washed mushrooms in covered dish in microwave for 30-40 seconds.6)Place steamed vegetables in pie plate.7)Sprinkle about 1/4 cup cheese.8)Pour 2 cups egg substitute over mixture.9)Sprinkle rest of cheese on top.10)Bake in 350 degree oven for approx. 20-25 minutes or until egg is set.11)May serve with salsa.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user BACORONA.

The nutritional information for Fresh Spinach, Broccoli and Mushroom Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 78.5

• Total Fat: 2.2 g
• Cholesterol: 6.7 mg
• Sodium: 246.0 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.2 g
• Protein: 3.7 g

The dietary needs meet for Fresh Spinach, Broccoli and Mushroom Frittata is Low Carb