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Spinach and Mushroom Frittata Recipe

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Light and fluffy egg bake that is full of flavor and color. You won't even miss the meat with the earthy mushrooms.
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Servings:
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Ingredients
  • 1 package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid (10 ounce package)
  • 3/4 cup mushrooms, chopped
  • 1/2 cup scallions, finely chopped
  • 4 eggs
  • 1 cup part-skim ricotta cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon dried Italian seasonings
  • salt and pepper
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
Preheat oven to 375 degrees.

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

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

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Spinach and Mushroom Frittata Recipe Reviews

spinach and mushroom frittata

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"I used fresh spinach and sauteed it in a little bit of butter. I also sauteed the chopped mushrooms a little, too. I doubled it and baked it in a 9x13 inch baking dish. Delicious!"
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