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

Diabetic Friendly

[X]

Rate Portobello Spinach Frittata Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Portobello Spinach Frittata Recipe

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

Yield: 6 Servings

10 30 40

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.

Nutritional 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 Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.

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