Spinach, Mushroom, and Feta Frittata |
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Prep Time: 6 Minutes Cook Time: 27 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
2 large eggs |
1 (16-ounce) carton egg substitute |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
3/4 cup chopped onion (1 small) |
1 (8-ounce) package sliced mushrooms |
1 (6-ounce) package fresh baby spinach |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat broiler.
2. Combine first 4 ingredients in a large bowl; stir well with a whisk.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; sauté 9 minutes or until liquid evaporates. Add spinach; cook 4 minutes or until liquid evaporates. Add egg mixture; stir well. Reduce heat to medium-low; cook 8 minutes or until edges are set. Sprinkle with cheese. Wrap handle of pan with foil, and broil 5 minutes or until egg is set and lightly browned.
4. Note: To speed up the cooking process of a frittata, loosen edges of frittata from pan with a spatula and allow raw egg mixture to run to the bottom of the pan.
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