Spinach Frittata Recipe

  • 1 package frozen chopped spinach, thawed & squeezed thoroughly to remove liquid (10 ounce pkg)
  • 4 eggs or equivalent egg substitute
  • 7 1/2 ounces Part-skim ricotta cheese
  • 1 cup Freshly grated Parmesan or Romano Cheese
  • 1/2 cup chopped green onions with some green tops
  • 1 teaspoon dried Italian seasoning
  • Salt & Pepper to taste
  • 1 cup coarsely chopped portobello mushrooms (1/2 of a large one)
Preheat oven to 375°. In a large bowl, whisk together all ingredients until well mixed. (Fold in mushrooms last.) Spray 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 into wedges and serve.

Oven temperature: If using glass pie plate, reduce temperature by 25 degrees.

Cheese: Parmesan - Fresh cheese is a must! Do not use canned. It's also worth it to go ahead and buy the good Italian varieties. Pecorino Romano is my choice.

Menu Suggestions: Especially nice for brunch with fresh fruit salad.

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