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Mushroom and Spinach Frittata
Source: dLife

This nicely textured, very tasty frittata, featuring classic Greek flavorings, is an appetizing brunch dish that is hearty enough for supper also.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 130.0
Total Carbs 9.0 g
Dietary Fiber 2.8 g
Sugars 3.3 g
Total Fat 5.5 g
Saturated Fat 1.2 g
Unsaturated Fat 0.8 g
Potassium 723.8 mg
Protein 12.5 g
Sodium 322.6 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  medium garlic cloves
1 each  large onion
2 tsp  olive oil
10 oz  fresh mushroom slices
0 1/2 tsp  ground thyme
1 each  fresh spinach, 10 oz. package
2 each  eggs
6 each  egg whites
1 tbsp  fresh dill weed
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/2 cup  crumbled feta cheese
Directions
  1. In a 10- to 12-inch nonstick skillet, saute the garlic and onions in 1 teaspoon of the olive oil on low heat for about 5 minutes. Add the mushrooms and thyme, cook for 5 minutes, and remove the skillet from the heat.
  2. Meanwhile, in a separate pot, cover and cook the spinach on low heat with just the water that clings to it from rinsing, until the spinach is just wilted. Let cool in a colander, press to remove some liquid, and chop.
  3. In a large bowl, beat the eggs, egg whites, dill, salt, and pepper until evenly colored. Stir the spinach, mushrooms, and feta, if using, into the eggs.
  4. Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the egg mixture. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and just beginning to brown.
  5. Place a large, flat plate over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook about 5 minutes more, until the eggs are fully cooked.
  6. Serve immediately or at room temperature.

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