Spinach and Mushroom Frittata

Spinach and Mushroom Frittata
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
  • 4 eggs or equivalent egg substitute
  • 1 cup part-skim ricotta cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup chopped portobello mushrooms
  • 1/2 cup finely chopped scallions with some green tops
  • 1/4 teaspoon dried Italian seasonings
  • 1 pinch Salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

04/01/2017
Spinach and Mushroom Frittata, recipe PT15M PT1H 5 455 calories

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