Portobello Spinach Frittata |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 |
Directions:
1. In a large bowl, combine the eggs, egg substitute, ricotta cheese, Parmesan cheese, spinach, salt and pepper. Stir in mushrooms and onions.
2. Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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