Spinach and Mushroom Frittata

Name: Spinach and Mushroom Frittata
Total time: 50 min
Yield: 6 人数
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid; 🍄 ¾ cup chopped portobello mushrooms; 🧅 ½ cup finely chopped scallions with some green tops; 1 cup part-skim ricotta cheese; ¾ cup freshly grated Parmesan cheese; 🥚 4 eggs or equivalent egg substitute; ¼ teaspoon dried Italian seasonings; 🧂 1 pinch salt and pepper, to taste

コスト $8.5, 節約する $5

出典: Recommended by CookPal

50 分
6 人数
$8.5

Spinach and Mushroom Frittata

コスト $8.5, 節約する $5

出典: Recommended by CookPal

50 分
6 人数
$8.5

材料

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

手順

Preheat the oven to 375 degrees F (190 degrees C).

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

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

栄養素

1人前あたり

🔥

163

カロリー

15
タンパク質
6
炭水化物
10
脂肪

💡 Make sure to thoroughly remove liquid from the spinach to avoid a watery texture.You can swap Parmesan cheese with Pecorino Romano for a slightly different flavor.Add a pinch of chili flakes if you want a hint of spice.Leftovers can be refrigerated and reheated for up to 3 days.