Spinach, Tomato and Mushroom Frittata
Author: 
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
  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.
Nutrition Information
Serving Size: ¼ frittata Calories: 220 Fat: 10g Carbohydrates: 8g Sodium: 350mg Fiber: 2g Protein: 21g Cholesterol: 365mg
Recipe by JTA Wellness; San Antonio Dietitians at https://dev6.odysseydesignhosting.com/2010/08/spinach-tomato-and-mushroom-frittata/