PORTOBELLO SPINACH FRITTATA

Portobello Spinach Frittata image

Loaded with cheese, spinach and mushrooms, this absolutely delicious quiche is perfect for breakfast, brunch or even lunch! Irene Turner of Alma, Wisconsin shares the recipe.

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Previous Next

Ingredients

2 eggs
1/2 cup egg substitute
1 cup fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup sliced baby portobello mushrooms
4 green onions, chopped

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