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Portobello Spinach Frittata

 Portobello Spinach Frittata
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.
6 ServingsPrep: 10 min. Bake: 30 min. + standing


  • 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


  • 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,

2 of 2

Portobello Spinach Frittata (continued)

Nutritional Facts: 1/2 fat.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now