Spinach Frittata Recipe
I make this recipe year-round but especially enjoy it with fresh spinach from our garden.—Betty Breeden, Elko, Nevada
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- salt and pepper to taste
- 1/2 cup chopped green onions
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 cup sliced fresh mushrooms
- 10 eggs
- 1 package (10 ounces) frozen chopped spinach thawed and drained
- Carbohydrate 11.3862597628178 g
- Cholesterol 10.1666666683574 mg
- Fat 3.60017325888707 g
- Fiber 0.333226248148523 g
- Protein 7.73937127536521 g
- Saturated Fat 1.65107541240479 g
- Serving Size 1 1 -8 serving (239g)
- Sodium 235.303810069185 mg
- Sugar 11.0530335146693 g
- Trans Fat 0.209958180688091 g
- Calories 107 calories
Directions In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325degrees for 15 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings. Originally published as Spinach Frittata in Country Woman March/April 1997, p35 Nutritional Facts 1 serving (1 each) equals 144 calories, 10 g fat (3 g saturated fat), 268 mg cholesterol, 114 mg sodium, 4 g carbohydrate, 1 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
