Spinach and Mushroom Frittata

Name: Spinach and Mushroom Frittata
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid; 🍄 ¾ cup chopped portobello mushrooms; 🧅 ½ cup finely chopped scallions with some green tops; 1 cup part-skim ricotta cheese; ¾ cup freshly grated Parmesan cheese; 🥚 4 eggs or equivalent egg substitute; ¼ teaspoon dried Italian seasonings; 🧂 1 pinch salt and pepper, to taste

Cost $8.5, save $5

Source: Recommended by CookPal

50 Min
6 Servings
$8.5

Spinach and Mushroom Frittata

Cost $8.5, save $5

Source: Recommended by CookPal

50 Min
6 Servings
$8.5

INGREDIENTS

Vegetables
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- 🍄 ¾ cup chopped portobello mushrooms
- 🧅 ½ cup finely chopped scallions with some green tops
Dairy
- 1 cup part-skim ricotta cheese
- ¾ cup freshly grated Parmesan cheese
Eggs
- 🥚 4 eggs or equivalent egg substitute
Seasoning
- ¼ teaspoon dried Italian seasonings
- 🧂 1 pinch salt and pepper, to taste

STEPS

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.

Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.

NUTRIENTS

Per 1 serving

🔥

163

Calories

15
Protein
6
Carbs
10
Fats

💡 Make sure to thoroughly remove liquid from the spinach to avoid a watery texture.You can swap Parmesan cheese with Pecorino Romano for a slightly different flavor.Add a pinch of chili flakes if you want a hint of spice.Leftovers can be refrigerated and reheated for up to 3 days.