Ingredients
-
2
-
1/3
-
2
-
4
-
2
-
4
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Mushroom and Spinach Frittata With Smoked Gouda, I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007 , This frittata was excellent! The smoked gouda was a little expensive, but the taste really made the frittata special used baby spinach and did not chop or cut off the stems and it was fine Served this with rolls and fresh fruit Thanks, Carole in Orlando
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Heat Olive Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Onion; Cook 2 Minutes. |
|
3
Done
|
Add Mushrooms; Cook, Stirring Frequently, 4 Minutes or Until the Mushrooms Are Tender. |
|
4
Done
|
Add Spinach; Cover and Cook 1 Minute or Just Until Spinach Is Wilted. |
|
5
Done
|
in a Medium Bowl, Combine Eggs, Egg Whites, 1/4 Cup Cheese, Salt, and Pepper; Mix Well. |
|
6
Done
|
Add Spinach Mixture; Mix Well. |
|
7
Done
|
Pour Mixture Into an 8-Inch Round Cake Pan Coated With Cooking Spray. |
|
8
Done
|
Sprinkle Remaining 1/4 Cup Cheese Over Frittata. |
|
9
Done
|
Bake 30 Minutes or Until Eggs Are Set in Center and Cheese Has Melted. |
|
10
Done
|
Cut Into 4 Wedges. |
