s EGG BEATER FRITTATA WITH MUSHROOMS, SPINACH AND CHEESE *****
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s EGG BEATER FRITTATA WITH MUSHROOMS, SPINACH AND CHEESE *****
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Ingredients
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Instructions *** 11-1-15 excellent, easy *** Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 141.4 Total Fat: 6.2 g Cholesterol: 20.2 mg Sodium: 485.8 mg Total Carbs: 4.0 g Dietary Fiber: 1.1 g Protein: 16.7 g View full nutritional breakdown of Egg Beater Frittata with Mushrooms, Spinach and Cheese calories by ingredient Report Inappropriate Recipe Submitted by: MJMEISSN Minutes to Prepare: 10 Minutes to Cook: 20 Number of Servings: 4 Ingredients 1.25 cups egg substitute (i used a smnall carton) 1 cup sliced mushrooms 1/2 cup frozen spinach (cooked) (i used 1/2 a frozen block) 1/4 cup chopped onion (i used a medium chopped onion) romano cheese ( i used what was on hand, mozzerella here) parmesan cheese Directions Saute mushrooms until slightly brown, add onions and continue to cook until onions are tender. Add drained, cooked spinach and remove from heat. After slightly cool, mix together with egg substitute and part of the cheese. Return to oven proof, non-stick skillet and cook on low heat until top is just slightly uncooked. Sprinkle remaining cheese on top and place in the oven under the broiler. Cook until top is set and cheese is browned. Number of Servings: 4 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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