Vegetarian

Spinach Frittata with Mushrooms and Leeks takes several minutes to prepare.

Spinach Frittata with Mushrooms and Leeks takes several minutes to cook.

Spinach Frittata with Mushrooms and Leeks makes 6 servings.

The ingredients for Spinach Frittata with Mushrooms and Leeks are:

1 tbsp extra virgin olive oil
4 large leeks, (use the light green and white parts only) washed and sliced into 1/4" pieces
16 oz white mushrooms, sliced
10 ounces of baby spinach, chopped
5 cloves of garlic, minced
2 cups egg whites
1/4 cup almond milk
1.5 tsp creole seasoning

Here is how you make Spinach Frittata with Mushrooms and Leeks:

Trim the roots and wash the leeks. Cut them in half lengthwise and then into 1/4 inch pieces.Rinse well. drain and set aside.Preheat the oven to 450 ? F.In a medium bowl, combine the eggs, almond milk, and creole seasoning. Whisk well and set aside.Heat the olive oil in a skillet and cook the leeks and mushrooms until soft, about 5-8 minutes.Add the baby spinach and garlic and allow the spinach to wilt.Transfer vegetables to casserole dish.Pour the egg mixture over the cooked vegetables.Bake in oven for 30 minutes. Check middle to make sure it's cooked through. Let sit for 15 minutes.Cut into 6 pieces and serve. Serving Size: 1 sliceNumber of Servings: 6Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Spinach Frittata with Mushrooms and Leeks is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 501.6 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.2 g
• Protein: 13.4 g