Breakfast/Brunch : Egg dishes Last Updated: Jul 13th, 2009 - 18:50:28 Frittata with Spinach, Potatoes & Mushrooms By Sandra Woodruff  Printer friendly page Yield: 4 servings 1 tablespoon extra virgin olive oil 1/2 cup chopped onion 1 1/2 cups cooked diced red-skinned new potatoes 2 cups sliced fresh mushrooms 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 4 cups (not packed) chopped fresh spinach leaves 2 cups fat-free egg substitute 1/2 cup crumbled goat cheese or reduced-fat feta cheese, or 1 cup shredded reduced-fat Swiss or provolone cheese 1. Preheat the oven to 400 degrees F. 2. Place the olive oil in a large ovenproof skillet and preheat over medium-high heat. Add the onion, potatoes, mushrooms, thyme, salt, and pepper.  Cook for several minutes, stirring frequently, until the vegetables are tender and lightly browned. Reduce the heat to medium, add the spinach and cook for about 1 minute, or until wilted. 3. Spread the vegetable mixture evenly over the bottom of the skillet and pour the egg substitute over the top. Cook without stirring for 2 minutes. Sprinkle the cheese over the frittata. Bake uncovered for about 6 to 8 minutes or until the eggs are set but not dry.  Cut the frittata into wedges and serve hot. Nutritional Facts (per serving) Calories: 198 Carbohydrate: 19 g    Fiber: 3 g     Fat: 6.6 g    Sat. Fat: 2.6 g Cholesterol: 7 mg    Protein: 19 g    Sodium: 473 mg    Calcium: 105 mg Potassium: 842 mg GI rating: moderate Diabetic exchanges: 2 1/2  lean meat, 1 carbohydrate  © Copyright 2005 by eatsmarttoday.com Top of Page