Don't stop with just mushrooms and spinach. Frittatas go great with any vegetable. Serve this veggie-packed dish for brunch and get your fill of calcium, protein and antioxidants.


Credit: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Recipe Summary test

5 mins
37 mins
42 mins
Makes 4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted.

  • In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.

  • Wine note: A velvety, berry-rich California red from the Petite Sirah grape will match the earthiness of the frittata's mushrooms and cut through the rich Gouda flavor. Look for Bogle, a big wine at a relatively small price, about $

Nutrition Facts

158 calories; fat 10g; saturated fat 4g; mono fat 4g; poly fat 1g; protein 13g; carbohydrates 6g; fiber 2g; cholesterol 125mg; iron 2mg; sodium 339mg; calcium 155mg.