Mushroom and Spinach Frittata with Smoked Gouda

Total prep/cook time: ~40 min. Serves 4.

*Gluten-free

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup chopped sweet onion
• 8 oz sliced crimini mushrooms
• 4 cups packed baby spinach leaves
• 2 large eggs
• 4 large egg whites
• 1/2 cup shredded smoked Gouda cheese, divided
• Pinch of salt 
• 1/4 teaspoon pepper
• Cooking spray

Directions:

1. Preheat oven to 350 degrees. Spray 8‐inch round cake pan with cooking spray. Set aside. 
2. Heat olive oil in large nonstick skillet over medium‐high heat. Add onion, cook 3 min. Add mushrooms; cook, stirring frequently, until tender (approximately 5 min). Add spinach, cover and cook until wilted (1 min). 
3. In a medium bowl, whisk together eggs, egg whites, 1/4 cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well. 
4. Pour mixture into cake pan and sprinkle with remaining 1/4 cup cheese. 
5. Bake 30 min or until eggs have set. Cut into 4 wedges and serve. 

Serve with a fresh loaf of whole grain bread.

More ideas like this:
The possibilities for a frittata are endless! Add chard, zucchini, sliced potatoes, sweet corn, asparagus, eggplant, peppers, artichokes, sun‐dried tomatoes, roasted red peppers, or any vegetables your heart desires. Try feta cheese to add a Mediterranean twist, or add a tablespoon of yellow or dijon mustard for a pop of flavor!

Nutrition Information (per 1 serving):

Total calories: 173 cal
Total fat: 10 g
Saturated fat: 3.5 g

Sodium: 430 mg
Total carbs: 7 g
Dietary fiber: 1.5 g

Protein: 13 g