Portobello Spinach Frittata

Name: Portobello Spinach Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 2 Nellie’s Free Range 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

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.

Ingredients

2 Nellie’s Free Range 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 in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

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

Originally published as Spinach & Mushroom Delight in Light & Tasty February/March 2007