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Veggie Frittata Recipe

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This recipe for Veggie Frittata, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Little Kelly
Added: Sunday, June 7, 2009


1 medium-size yellow onion, chopped
1/2 (8 oz.) container sliced fresh mushrooms
1 Tbsp. olive oil
1 (6 oz.) bag fresh baby spinach
4 large eggs
6 egg whites
1/2 (8 oz.) block 2% reduced-fat sharp cheddar cheese, shredded (about 1 cup)
1/4 cup freshly grated Parmesan cheese
2 Tbsp. fat-free milk
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp.ground nutmeg

Saute onion and mushrooms in hot oil in an ovenproof nonstick 10" skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and saute 3 minutes or until water evaporates and spinach wilts. Remove from heat and set aside.
Whisk together 4 large eggs, 6 egg whites, cheddar cheese, and next 5 ingredients.
Pour egg mixture into skillet with onion mixture, stirring to combine. Bake at 350 for 12-15 minutes or just until set. Let stand 3 minutes. Cut into wedges.
Garnish with chopped fresh parsley if desired.

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