Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 40 min

Prep Time: 10 min | Cook Time: 30 min


Similar to omelettes or quiches, frittatas provide a backdrop for an endless combination of ingredients. In this case, we're using nutrient-rich mushrooms and spinach that burst with flavor.

Cooking tip: Arthritis-fighting food: turmeric

Nutrition Facts
Serving size: 1 wedge
Calories per serving: 210
% Daily Value*
Total Fat 130.0g 200%
Saturated Fat 1.4g 7%
Cholesterol 123mg 41%
Sodium 362mg 15%
Total Carbohydrate 9.0g 3%
Dietary Fiber 4.0g 16%
Sugars 2.0g
Protein 17.0g 24%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 pound button mushrooms, sliced
  • 1 large onion, chopped
  • 1 tablespoon freshly chopped garlic
  • 1 pound fresh spinach
  • ¼ cup water
  • 6 large egg whites
  • 4 large eggs
  • 5 ounces firm tofu
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • *Allergy warning: contains eggs and soy products

Step by Step:

  1. Preheat oven to 350°F.
  2. Over medium-high heat, sauté mushrooms in a lightly greased, oven-proof, 10-inch nonstick skillet or sauté pan until golden brown. Add onion and cook until onion is tender, about 3 minutes. Add garlic and cook 30 seconds. Add spinach and water and cook covered for 2 minutes or until spinach is wilted. Remove lid and cook until all the liquid has evaporated.
  3. Meanwhile, puree egg whites, eggs, tofu, turmeric, salt and pepper in a blender until smooth. When all the liquid has evaporated from mushroom mixture, gently pour egg mixture over spinach.
  4. Transfer pan to oven and bake at 350°F for 25 to 30 minutes or until eggs are set in the center. Remove and invert onto a serving plate and let stand 10 minutes. Cut into wedges and serve hot, warm, or at room temperature.