Spinach and Mushroom Frittata
/ carrington fieldsNUTRITION 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