Spinach, Tomato and Mushroom Frittata
Save Print
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
Makes 4 Servings Nutrition Information: Calories 220, Fat 10g, Cholesterol 365mg, Sodium 350mg, Carbohydrates 8g, Dietary Fiber 2g, Protein 21g
Wordpress Recipe Plugin by EasyRecipe