Baby Spinach and Mushroom Frittata

Baby Spinach and Mushroom Frittata

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 40 min

Prep Time: 20 min | Cook Time: 20 min


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.

Nutrition Facts
Serving size: 1 wedge
Calories per serving: 118
% Daily Value*
Total Fat 2.0g 3%
Saturated Fat 1.0g 5%
Sodium 300mg 13%
Protein 12.0g 17%
Percent Daily Values are based on a 2,000 calorie diet.


  • 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:

  1. Preheat oven to 350 F.
  2. 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.
  3. In a large bowl, beat together egg substitute and pepper. Stir in the spinach, mushroom mixture and goat cheese.
  4. 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.
  5. Let frittata rest 5 minutes before inverting onto a large serving platter. Cut into 6 wedges. Serve hot or warm.