Spinach & Mushroom Frittata
Makes 6 Servings
Recipe adapted from Finecooking.com
2 tbsp light canola butter
8 oz. mushrooms
3 oz. baby spinach leaves, thinly sliced
½ cup thinly sliced fresh chives
10 large eggs
2 tbsp heavy cream
6 slices turkey bacon
6 English Muffins
In a large skillet, melt1 tbsp butter over medium heat. Add mushrooms and sauté for 6 minutes. While mushrooms cook, heat bacon in microwave and dice. Set bacon aside. In a large bowl, toss hot mushrooms with sliced spinach. Stir in bacon, chives and ¼ tsp salt. Heat broiler on high. In a large bowl, whisk eggs, cream, 2 tbsp water, ½ tsp salt and ¼ tsp pepper. Stir in mushroom mixture. In the same skillet, heat remaining tbsp butter over medium-high heat, swirling pan so butter coats the sides. Add eggs to pan and sprinkle with ¼ tsp pepper. Cook until eggs begin to set and the bottom turns brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer to oven-save rectangular dish sprayed with nonstick cooking spray, and put in broiler.Broil until eggs are almost fully set and the top puffs and browns, 1 to 5 minutes. Check frittata every minute to avoid overbrowning. Divide into 6 servings and serve in toasted English muffin.
Nutritional Information: 317 calories, 27 carbs, 14 fat grams and 20 protein grams.
Review: I loved this! I thought the little bit of whipping cream added a lot, and it tasted fluffy and flavorful. I think my favorite part were the big mushrooms! Sometimes I would eat this in the muffin, or sometimes on the side of a muffin cut in half with a bit of fat-free cream cheese. It reheated well and tasted great. I also liked that it didn't require a cast iron/oven-ready skillet, since I still don't have one yet. I will say that it took a bit of prep, but not too much, especially considering that it feeds 2 people breakfast for 3 days! I'd make it again for sure.