Mushroom and Spinach Frittata With Smoked Gouda |
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Prep Time: 5 Minutes Cook Time: 37 Minutes |
Ready In: 42 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
1/3 cup chopped vidalia onion |
2 cups sliced mushrooms |
4 cups packed baby spinach leaves or torn swiss chard |
2 large eggs |
4 large egg whites |
1/2 cup shredded smoked gouda cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted.
3. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.
4. Wine note: A velvety, berry-rich California red from the Petite Sirah grape will match the earthiness of the frittata's mushrooms and cut through the rich Gouda flavor. Look for Bogle, a big wine at a relatively small price, about $10.
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