04-16-2009, 10:37 AM
I can do this!
Join Date: Apr 2004
Location: Upstate NY
Mushroom and Spinach Frittata With Smoked Gouda (vegetarian)
This would make a great vegetarian dinner with a salad. To reduce the fat in the recipe, follow the ideas in the red, bold brackets.
Mushroom and Spinach Frittata With Smoked Gouda
From Health magazine
Prep: 5 minutes; Cook: 37 minutes.
2 teaspoons olive oil
1/3 cup chopped Vidalia onion
2 cups sliced mushrooms
4 cups packed baby spinach leaves or torn Swiss chard
2 large eggs
4 large egg whites
1/2 cup shredded smoked Gouda cheese, divided [To lower the fat, you might substitute 1/4 cup of smoked Gouda and 1/4 cup of a low fat cheese, such as cheddar]
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 350°.
2. 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.
3. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese [make this the low fat one], 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 [make this the gouda] over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.
Yield: Makes 4 servings (serving size: 1 wedge)
CALORIES 158 ; FAT 10g (sat 4g,mono 4g,poly 1g); CHOLESTEROL 125mg; CALCIUM 155mg; CARBOHYDRATE 6g; SODIUM 339mg; PROTEIN 13g; FIBER 2g; IRON 2mg
Health, MARCH 2007
Last edited by beachgal; 04-16-2009 at 10:37 AM.