Mushroom and Spinach Frittata
with Goat Cheese

Yield: 6 servings
Source: Cooking Light Magazine, May 2006
CL Comments: Try arugula in place of spinach, if you wish.
Amy's Comments: This was easy to put together and pretty tasty. I wanted it to have more flavor - feel like it needed some spice (red pepper flakes?) or something like sun-dried tomatoes. In any case, it was good and I loved the goat cheese in it! (and also quite a bargain points-wise!)


2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
1 tablespoon olive oil, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
Cooking spray
4 cups thinly sliced cremini or button mushrooms (about 8 ounces)
1 cup chopped onion
4 cups coarsely chopped spinach (about 4 ounces)
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 garlic clove, minced
1 3/4 cups egg substitute
1/2 cup (2 ounces) crumbled goat cheese


  1. Preheat oven to 375⪚.
  2. Combine potatoes, 2 teaspoons olive oil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl. Press potatoes into the bottom and up sides of a 10-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 10 minutes.
  3. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and onion to pan; sauté for 6 minutes or until tender. Add the remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, spinach, thyme, and garlic; cook 3 minutes or until spinach wilts. Cool slightly; stir in egg substitute and cheese.
  4. Pour mushroom mixture over potato mixture. Bake at 375° for 30 minutes or until set. Cool 5 minutes; cut into 6 wedges.


H.U: 3 per serving
CALORIES 168(24% from fat); FAT 4.4g (sat 1.7g,mono 2.1g,poly 0.3g); PROTEIN 12.4g; CHOLESTEROL 4mg; CALCIUM 61mg; SODIUM 412mg; FIBER 2.7g; IRON 2.5mg; CARBOHYDRATE 21g

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