Spinach Mushroom Frittata
Servings 8 servings
Ingredients
- 12 egg large
- 1/4 tsp black pepper
- 1/2 cup gruyere grated
- 1 tbsp olive oil
- 8 oz mushroom sliced
- 1 5 oz bag spinach baby, chopped
- cooking spray
Instructions
- Preheat oven to 400º F. Place pie plate in the oven to heat it up.
- In a large bowl, whisk together eggs, pepper, and gruyere cheese. Set aside.
- Heat olive oil in a large pan over medium high heat. Add mushrooms and cook until tender, about 5 minutes.
- Add the spinach and stir to combine. Cook until spinach is just wilted.
- Remove pan from heat and let cool slightly. Stir mushroom/spinach mixture into egg mixture. Next, using oven mitts, carefully remove pie plate from oven and spray with cooking spray. Pour egg mixture into pie plate.
- Bake frittata until golden brown and no longer jiggles in the center, about 30 minutes.
- Allow frittata to cool 5-10 minutes before slicing and serving.
Nutrition
Carbohydrates: 1g | Protein: 12g | Fat: 11g | Sodium: 123mg | Potassium: 188mg | Fiber: 1g