Mushroom and Spinach Frittata With Smoked Gouda

"I got this light recipe (perfect for a spring-time brunch) from Health Magazine, March 2007."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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
     
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