Spinach and Mushroom Frittata
Per ServingSpinach and Mushroom Frittata |
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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.