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Spinach and Mushroom Frittata-Recipe/Day #84 Recipe

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This recipe for Spinach and Mushroom Frittata-Recipe/Day #84 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-10 oz pkg frozen chopped spinach
4 eggs
1 cup regular or part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup Portobello mushrooms, chopped (about ¼ to ½ inch pieces)
½ cup scallions, finely chopped with some green tops
¼ tsp dried Italian seasonings
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 375°. Thaw and drain thoroughly in a colander; when thawed, squeeze thoroughly to remove liquid. In a large bowl, whisk together until well mixed: eggs, ricotta cheese, Parmesan cheese, mushrooms, scallions, seasonings. After mixed add spinach. Spray 9 inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes at 375° or until browned and set. Let cool 20 minutes. Cut in wedges and serve. 178 calories per serving. Serves 6.

 

 

 

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