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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.
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing YIELD: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

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.

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.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.