Spinach and Mushroom Frittata
Published December 20, 2012 | Written by James Schend
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
|Serving size:||1 wedge|
|Calories per serving:||-1|
|Total Fat 130.0g||200%|
- 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:
- Preheat oven to 350°F.
- 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.
- 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.
- 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.