Mushroom and Spinach Frittata With Smoked Gouda
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1⁄3 cup chopped vidalia onion
- 2 cups sliced mushrooms
- 4 cups packed baby spinach leaves or 4 cups torn swiss chard
- 2 large eggs
- 4 large egg whites
- 1⁄2 cup shredded smoked gouda cheese, divided
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- cooking spray
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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