Baby Spinach and Mushroom Frittata
Published March 15, 2013 | Written by The Healthline Editorial Team
If you are watching your cholesterol, you may think that egg dishes like this frittata are off-limits. But this version, which uses egg substitute, keeps a limit on cholesterol and fat.
|Serving size:||1 wedge|
|Calories per serving:||118|
|Total Fat 2.0g||3%|
- 1 tsp. minced garlic
- 1 medium onion, diced
- Vegetable cooking spray
- 1/2 pound fresh mushrooms, chopped
- 1 tsp. fresh rosemary
- 10-ounce bag fresh baby spinach, chopped
- 1 Tbsp. water
- 2 1/2 cups egg substitute
- 1/2 tsp. freshly cracked black pepper
- 1/4 cup crumbled goat cheese
Step by Step:
- Preheat oven to 350 F.
- Spray a 10-inch nonstick, ovenproof skillet with cooking spray and place over medium-high heat. When hot, sauté onion and garlic until onion is tender but not browned, about 5 minutes. Add mushrooms and rosemary and cook 5 minutes more. Add spinach and cook, turning constantly with tongs, until spinach completely wilts, about 3 minutes. Remove from heat and cool slightly.
- In a large bowl, beat together egg substitute and pepper. Stir in the spinach, mushroom mixture and goat cheese.
- Clean skillet and spray with cooking spray before returning to medium heat. When skillet is hot add egg mixture. Stir constantly for 1 minute then bake, uncovered, until set, 15 to 20 minutes.
- Let frittata rest 5 minutes before inverting onto a large serving platter. Cut into 6 wedges. Serve hot or warm.