Ingredients
Scale
- Olive oil cooking spray – can also use 1 tablespoon olive or other neutral oil
- 1/2 cup thinly sliced yellow onion
- 8 ounces fresh mushrooms (button or baby bella/cremini), stems removed and sliced
- 1 to 2 tablespoons chopped fresh herbs (chives, thyme, rosemary), to taste
- 2 cups packed baby spinach, tough or long stems removed
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 1/2 cups egg whites
- 1 large egg, beaten (optional – for color)
- 2 to 3 tablespoons crumbled goat cheese
Instructions
- Preheat the broiler with an oven rack 5 to 6 inches away from the heating element.
- Heavily coat the bottom of a 9 or 10-inch cast iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt.
- Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft.
- Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off. Sprinkle with the chopped herbs; season with salt and pepper.
- Whisk together the egg whites and egg; pour over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top. Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places.
- Remove from oven and let sit for 2 to 3 minutes. Season with ground pepper, cut into wedges and serve.
- Category: healthy
- Method: quick and easy
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of frittata
- Calories: 130
- Sugar: 2.7 g
- Sodium: 404.9 mg
- Fat: 4.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 5.4 g
- Fiber: 1.4 g
- Protein: 16.6 g
- Cholesterol: 53 mg