CHICKEN, SPINACH, AND MUSHROOM FRITTATA

Chicken, Spinach, and Mushroom Frittata image

Chicken, spinach, and mushroom frittata. Serve with toast.

Provided by Kelly Rose Diggins

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, divided
1 cup sliced mushrooms
2 stalks green onions, sliced
5 large egg whites
3 large eggs
2 cups fresh spinach
1 cup chopped cooked chicken
½ (8 ounce) package shredded mozzarella cheese

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 3 g, Cholesterol 187.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 334.3 mg, Sugar 1.4 g