Portobello Spinach Frittata Recipe

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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

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  • 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

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


VIDEO: Frittata

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