Vegetarian

Spinach and Mushroom Frittata takes 20 minutes to prepare.

Spinach and Mushroom Frittata takes 30 minutes to cook.

Spinach and Mushroom Frittata makes 6 servings.

The ingredients for Spinach and Mushroom Frittata are:

2 1/2 cups shredded potatoes (fresh or frozen)
1 tbsp olive oil, divided
1 tsp pepper, divided
1/2 tsp salt, divided
8 oz. sliced mushrooms
4 cups (about 4 oz) fresh spinach, coarsely chopped
1 3/4 cups egg substitute
4 stalks (about 5 tbsp) fresh chives
1 tsp dried thyme
1 clove garlic, chopped

Here is how you make Spinach and Mushroom Frittata:

Combine potatoes with 2 tsp olive oil, 1/2 tsp pepper, and 1/4 tsp salt. Press potatoes into bottom and sides of a 10" deep dish pie pan (a 10" springform pan will also work) coated with cooking spray. Bake at 375 degrees for 10-12 minutes.In a large nonstick skillet coated with cooking spray, heat the remaining 1 tsp olive oil on medium-high heat. Put mushrooms and chives in pan and cook until mushrooms are tender (about 6 minutes). Add remaining 1/2 tsp pepper, 1/4 tsp salt, spinach, thyme, and garlic. Mix well. Heat until spinach begins to wilt. Let cool slightly. Add egg substitute and cheese. Mix well.Pour mix into potato "shell." Bake at 375 for 30 minutes. Allow to cool for 5 minutes, then cut into 6 equal pieces.Number of Servings: 6Recipe submitted by SparkPeople user WILDFIREEYES.

The nutritional information for Spinach and Mushroom Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.3

• Total Fat: 16.3 g
• Cholesterol: 17.6 mg
• Sodium: 668.7 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 3.0 g
• Protein: 15.0 g

The dietary needs meet for Spinach and Mushroom Frittata is Vegetarian