Mushroom and Spinach Frittata with Smoked Gouda
Yields: 4 servings
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped Vidalia onion
  • 8 ounces sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 cups packed baby spinach leaves
  • 2 large eggs
  • 4 large egg whites
  • ½ cup shredded smoked Gouda cheese, divided
  • Pinch of salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
  2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
  3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
  4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
  5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.
Recipe by My Site at https://www.alidaskitchen.com/2011/08/17/mushroom-and-spinach-frittata-with-smoked-gouda/