Saturday, January 19, 2008

Frittata with Mushrooms and Spinach

I just realized that this is my first "breakfast" post. I guess I'm not a fancy breakfast person. Give me some basic scrambled eggs or a bowl of cereal most days. Unless I'm hosting some weekend guests, in which case, I break out all the fancies (I even made fruit salad).

2 medium Yukon Gold potatoes (about 8 ounces), sliced very thin
non-stick cooking spray
1 small onion, diced
6 ounces cremini mushrooms, sliced
3 cups chopped spinach leaves
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 cup fat-free egg substitute
3 eggs, beaten
1/2 cup fat-free shredded cheddar cheese
1/4 cup crumbled goat cheese (optional)

Preheat the oven to 350 degrees. Place potato slices in a steamer and steam for about 5-6 minutes. Spray a 10" pie plate with non stick cooking spray. Lay steamed potato slices in the bottom of the pie plate, overlapping them and covering the whole surface. Season with salt and pepper.

Spray a large skillet with non-stick cooking spray and cook onion and mushrooms until soft. Add spinach to pan and allow to wilt, about 3 minutes. Add in garlic powder, thyme and pepper; mix well. Remove from heat.

In a large bowl, mix the egg substitute and eggs. Pour half the mixture over the potatoes. Add the spinach mixture and half the shredded cheddar cheese. Pour the remaining half of the egg mixture over that, and then the remaining cheddar cheese. (Optional step: Sprinkle the crumbled cheese over the top).

Place in the oven and bake for about 30 minutes, or until the egg is set. Broil for 2 minutes to crisp up the top surface.

Yields 6 servings.

WW info:
core - all included (without goat cheese); .5 points (with goat cheese)
flex - 3 points

And my husband's idea of breakfast (he's not the fancy frittata type)


JennyBS said...

Looks so yummy, I can't wait to try it! Thanks.

Parker said...

Love frittatas, nice ingredients.