Vegetarian

Spinach, Mushroom and Potato Frittata is for Breakfast.

Spinach, Mushroom and Potato Frittata takes 8 minutes to prepare.

Spinach, Mushroom and Potato Frittata takes 15 minutes to cook.

Spinach, Mushroom and Potato Frittata makes 4 servings.

The ingredients for Spinach, Mushroom and Potato Frittata are:

1/2 cup, chopped Onions, raw
10 Mushrooms, Baby Portabella
4 large Egg, fresh, whole, raw
3 serving Egg white, large
2 Tblsp Whole Milk
1 cup Spinach, fresh
3 small red potatoes
2 tsp Extra Virgin Olive Oil

Here is how you make Spinach, Mushroom and Potato Frittata:

Heat saute pan with oil, add onion and mushroom saute until softened. While onion mixture cooking beat eggs and milk together set aside. Add spinach season with pepper ( I used six pepper blend for the heat) stir to combine, pour egg and swirl pan making sure egg even across pan push down slightly to get down into mixture. cook on low few minutes cover and continue cooking til steam from pan cooks topServing Size: 1/4 servingNumber of Servings: 4Recipe submitted by SparkPeople user MSSBETTYBOOP1.

The nutritional information for Spinach, Mushroom and Potato Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 162.1

• Total Fat: 7.5 g
• Cholesterol: 186.9 mg
• Sodium: 122.4 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.0 g
• Protein: 11.2 g