Spinach and Mushroom Frittata

NUTRITION INFORMATION PER SERVING

Serving Size

Serves 3

Calories

195

Protein

20g.

Carbohydrates

3g.

Total Fat

12g.

Cholesterol

210mg.

Potassium

140mg.

Sodium

158mg.

Phosphorus

130mg.

Sugar

0g.

INGREDIENTS

Olive Oil

1 1/2tsp.

Chopped fresh mushrooms

1/4c.

Baby spinach leaves, stems removed

1/4c.

Egg

1.

Egg Whites

3

Freshly Ground Black Pepper

to taste

Fat-free Feta Cheese

1tbsp.

PREPARATION

1. Preheat the oven broiler. Heat the oil in a 7-inch heatproof skillet, on medium-high heat.

2. Add the mushrooms, and sauté for 3 minutes. Add the spinach, and cook just until the spinach wilts, about 30 seconds.

3. Pour off any accumulated liquid.

4. Beat the egg and egg whites with salt and pepper in a small bowl. Pour the mixture over the mushrooms and spinach.

5. Let the eggs set over medium-high heat, repeatedly lifting the edges to allow uncooked egg to flow to the bottom, about 3 to 5 minutes.

6. When the frittata is almost set, sprinkle with feta cheese.

7.Set the pan under the oven broiler, about 6 inches from the heat source. Broil until the top is set and the cheese is melted, 3 to 5 minutes.

* - Quantity depends on your individual diet.

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Source: Diabetes Forecast