Veggie Frittata

Name: Veggie Frittata
Ingredients: 1 medium-size yellow onion, chopped; 1/2 (8-oz.) container sliced fresh mushrooms; 1 tablespoon olive oil; 1 (6-oz.) bag fresh baby spinach*; 4 large eggs; 6 egg whites; 1/2 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded (about 1 cup); 1/4 cup freshly grated Parmesan cheese; 2 tablespoons fat-free milk; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; Garnishes: black pepper, chopped fresh parsley

13 ingredients

8 steps

Ingredients

1 medium-size yellow onion, chopped
1/2 (8-oz.) container sliced fresh mushrooms
1 tablespoon olive oil
1 (6-oz.) bag fresh baby spinach*
4 large eggs
6 egg whites
1/2 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded (about 1 cup)
1/4 cup freshly grated Parmesan cheese
2 tablespoons fat-free milk
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Garnishes: black pepper, chopped fresh parsley

Directions

1

Saute onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and saute 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
2

Whisk together 4 large eggs, 6 egg whites, Cheddar cheese, and next 5 ingredients.
3

Pour egg mixture into skillet with onion mixture, stirring to combine.
4

Bake at 350° for 12 to 15 minutes or just until set. Let stand 3 minutes. Cut into wedges. Garnish, if desired.
5

*1 (10-oz.) package chopped frozen spinach, thawed and well drained, may be substituted for fresh spinach.
6

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