Spinach, Tomato and Mushroom Frittata
Author: JTA Wellness
Nutrition Information
- Serving Size: ¼ frittata
- Calories: 220
- Fat: 10g
- Carbohydrates: 8g
- Sodium: 350mg
- Fiber: 2g
- Protein: 21g
- Cholesterol: 365mg
Type: Breakfast
Don’t save this guiltless breakfast or brunch treat for special occasions. It’s too easy and delicious not make more often!
Ingredients
- 3 cups fresh baby spinach or ½ cup frozen spinach, thawed and drained
- 1 cup white or baby portabella mushrooms, sliced
- 1 tomato, seeded and diced
- 8 eggs
- ¼ cup 1% milk
- 1 cup reduced fat cheddar or Swiss cheese, finely shredded
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Heat a medium-size skillet and coat with cooking spray. Place mushrooms into skillet and cook over medium heat until tender (3-4 minutes). Add spinach and tomato and sauté for additional 1 minute. Add salt and pepper to taste. Remove from heat; set aside.
- Break eggs into medium sized bowl, add milk and cheese shreds; whisk together and pour egg mixture over vegetables. Place in 350 degree oven for about 20 minutes or until set.
Notes
This recipe is vegetarian friendly and naturally gluten free.
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