Spinach and Mushroom Frittata


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

  • Step 1

    Preheat oven to 375 degrees.


  • Step 2

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

  • Step 3

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

  • Tips

    Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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