Home > Recipes > Portobello Spinach Frittata

Portobello Spinach Frittata Recipe

Loaded with cheese, spinach and mushrooms, this absolutely delicious quiche is perfect for breakfast, brunch or even lunch! Irene Turner of Alma, Wisconsin shares the recipe.

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Portobello Spinach Frittata Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 10 min. Bake: 30 min. + standing

Ingredients

2 eggs
1/2 cup egg substitute
1 cup fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup sliced baby portobello mushrooms
4 green onions, chopped

Directions

In a large bowl, combine the eggs, egg substitute, ricotta cheese, Parmesan cheese, spinach, salt and pepper. Stir in mushrooms and onions.
Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 piece equals 130 calories, 5 g fat (2 g saturated fat), 85 mg cholesterol, 526 mg sodium, 7 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchange: 2 lean meat.

Portobello Spinach Frittata published in Light & Tasty February/March 2007, p57

More recipes like this...

more...

Menus, videos and more

Here are the basic steps for making this Italian version of an omelet.

VIDEO: Frittata

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Portobello Spinach Frittata (0)