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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.
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES: 6 servings

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

Nutritional Facts

130 calories: 1 piece, 5g fat (2g saturated fat), 85mg cholesterol, 526mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 13g protein Diabetic Exchanges: 2 lean meat, 1 vegetable 0 fat.

Directions

  1. In a large bowl, combine the eggs, egg substitute, ricotta cheese, Parmesan cheese, spinach, salt and pepper. Stir in mushrooms and onions.
  2. 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.
Originally published as Portobello Spinach Frittata in Light & Tasty February/March 2007, p57


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MY REVIEW
lurky27
Reviewed Jun. 14, 2013

"This was so easy, so yummy, & so healthy!

~ Theresa"

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