Mushroom and Spinach Frittata With Smoked Gouda

Total Time
40mins
Prep 10 mins
Cook 30 mins

I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes.
  3. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender.
  4. Add spinach; cover and cook 1 minute or just until spinach is wilted.
  5. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well.
  6. Add spinach mixture; mix well.
  7. Pour mixture into an 8-inch round cake pan coated with cooking spray.
  8. Sprinkle remaining 1/4 cup cheese over frittata.
  9. Bake 30 minutes or until eggs are set in center and cheese has melted.
  10. Cut into 4 wedges.
Most Helpful

5 5

This is really tasty and so easy to make. I served it with a small green salad and toast for a nice, light dinner. I liked the smoked gouda better than parmesan that is usually called for in fritattas.

5 5

This frittata was excellent! The smoked gouda was a little expensive, but the taste really made the frittata special. I used baby spinach and did not chop or cut off the stems and it was fine. Served this with rolls and fresh fruit. Thanks, Carole in Orlando