PORTOBELLO SPINACH FRITTATA
Steps:
- In a large bowl, combine the eggs, egg substitute, ricotta cheese, Parmesan cheese, spinach, salt and pepper. Stir in mushrooms and onions. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Qadeer roonjho
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it for breakfast or lunch.
Russ
[email protected]I'm not sure why, but my frittata didn't turn out very well. It was a little dry and the eggs were overcooked.
GandaLang
[email protected]This frittata is a great way to use up leftover vegetables. I often add whatever I have on hand, and it always turns out great.
Masibulele Gxabuza
[email protected]I love that this frittata is so easy to make. I can throw it together in a few minutes and it's always delicious.
DAYxOFxTHExDEADx
[email protected]This is a great recipe for a healthy and delicious breakfast. I often make it on the weekends when I have more time to cook.
MD Shadat
[email protected]I've made this frittata several times and it's always a hit. My friends and family love it!
Rajon Btok
[email protected]This frittata is perfect for a brunch or lunch party. It's easy to make and always a crowd-pleaser.
Di eo Lebona
[email protected]I'm not a vegetarian, but I love this frittata. It's a great way to get my daily dose of vegetables.
Brooklynn Mckenzie
[email protected]This is the best frittata recipe I've ever tried! It's so flavorful and satisfying.
SAMUEL Drake
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms, spinach, and cheese, and it always turns out great.
Catherine Conner
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it for breakfast or lunch.
Miss Sathi
[email protected]I'm not sure what I did wrong, but my frittata didn't turn out very well. It was a little dry and the eggs were overcooked.
Razu Razu
[email protected]I followed the recipe exactly and the frittata turned out great! It was cooked perfectly and the flavors were spot-on.
Bilgate Machange
[email protected]This frittata was a little bland for my taste. I think I'll add some more spices next time.
Nomi Sukhera
[email protected]I added some chopped sun-dried tomatoes to the frittata and it was amazing! Highly recommend.
Howard Needham
[email protected]This was a great way to use up some leftover portobello mushrooms. The frittata was easy to make and very flavorful.
Aaditya Pujara
[email protected]I've made this frittata several times now and it's always a hit. My family loves it!
Gana Gomaa
[email protected]This is my new favorite frittata recipe! It's so easy to make and it always turns out perfectly. I love that I can use whatever vegetables I have on hand.
RB Ripon
[email protected]I'm not a huge fan of spinach, but this frittata was surprisingly good! The mushrooms and goat cheese really helped to balance out the flavor of the spinach. I'll definitely be making this again.
Romex Abdulai Moriba
[email protected]This frittata was absolutely delicious! The portobello mushrooms and spinach were perfectly cooked, and the eggs were fluffy and light. I loved the addition of the goat cheese, which added a tangy flavor to the dish.