I picked the recipe up from Cooking Light's website, and made a few changes. The original is here. Unfortunately, this tasted a little too healthy for me, but with enough hot sauce it was filling. Made a good companion for my fried potatoes though. Next time I think I would add more eggs, I prefer more egg to veggie ratio in my frittata.
- 2 teaspoons olive oil
- 1/3 cup chopped Vidalia onion
- 2 cups sliced mushrooms
- 4 cups packed baby spinach leaves or torn Swiss chard (I used a package of frozen spinach)
- 2 large eggs
- 4 large egg whites (instead of separating eggs I used 4 whole eggs)
- 1/2 cup shredded smoked Gouda cheese, divided (I used Swiss since I had it on hand)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Preheat oven to 350F.
- In the olive oil in a medium nonstick skillet, saute the onion on medium high heat for 2 minutes. Add the mushrooms saute 4 more minutes or until tender. Add the spinach until it is wilted.
- In a medium bowl combine eggs, egg whites, 1/4 of the cheese, salt and pepper. When well mixed add in the mushroom spinach mixture, pour into a greased 8 inch round pan. Top with remaining cheese. Bake for 30 minutes, or until eggs are set.
- Serves four. I recommend some hot sauce or salsa to go with it.