Spinach and Mushroom Frittata
Per ServingSpinach and Mushroom Frittata |
||
|---|---|---|
| Makes: 1 | ||
| Calories | 195 | |
| Fat | 12 | g |
| Saturated Fat | 2.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 0 | g |
| Sugars | 2 | g |
| Cholesterol | 210 | mg |
| Sodium | 385 mg (without added salt) | |
| Protein | 20 | g |
| Choices: Lean meat 3, Fat 1.5 | ||
- Makes: 1
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
Ingredients
| 1 1/2 | tsp. | olive oil |
| 1/4 | cup | coarsely chopped fresh mushrooms |
| 1/4 | cup | baby spinach leaves, stems removed |
| 1 | whole | egg |
| 3 | egg whites | |
| Kosher salt and freshly ground black pepper to taste | ||
| 1 | Tbsp. | fat-free feta cheese |
Directions
- Preheat the oven broiler. Heat the oil in a 7-inch heatproof skillet, on medium-high heat. Add the mushrooms, and sauté for 3 minutes. Add the spinach, and cook just until the spinach wilts, about 30 seconds. Pour off any accumulated liquid.
- Beat the egg and egg whites with salt and pepper in a small bowl. Pour the mixture over the mushrooms and spinach. Let the eggs set over medium-high heat, repeatedly lifting the edges to allow uncooked egg to flow to the bottom, about 3 to 5 minutes. When the frittata is almost set, sprinkle with feta cheese.
- Set the pan under the oven broiler, about 6 inches from the heat source. Broil until the top is set and the cheese is melted, 3 to 5 minutes.
