Mushroom and Spinach Frittata
Sensational frittata for breakfast or brunch that's sure to keep you feeling full.
Servings: 6
Prep Time: 15 mins
Cook Time: 15 mins
Average Rating: Average FatSecret member ranking
  1. In a skillet add olive oil and heat on medium.
  2. Chop one cup each of fresh mushrooms and baby spinach.
  3. Sauté mushrooms in skillet for 3 minutes and then add in the spinach and continue to sauté for an additional 2 minutes.
  4. Remove spinach and mushrooms from skillet and drain on paper towels.
  5. In mixing bowl add 5 whole eggs and 3 egg whites, one table spoon of water and season with salt and pepper to taste. Then mix in spinach and mushrooms and swiss cheese.
  6. Turn oven on to 400 °F (200 °C). Wipe out skillet and spay with cooking spray like Pam - pour in egg mixture and cook on medium. When sides start looking brown put on lid. Cook for 5 minutes on stove top.
  7. When eggs are slightly firm put skillet in oven without lid. Cook another 3 minutes or until firm and top is slight brown.
  8. Cool slightly and then slide out of pan and cut into 6 slices.
Nutrition summary
There are 145 calories in 1 serving of Mushroom and Spinach Frittata.
Calorie split: 64% fat, 5% carbs, 31% protein.
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