Spinach, Tomato and Mushroom Frittata
 
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Nutrition Information
  • Serving Size: ¼ frittata
  • Calories: 220
  • Fat: 10g
  • Carbohydrates: 8g
  • Sodium: 350mg
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 365mg
Type: Breakfast
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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
  1. 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.
  2. 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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