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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach and Mushroom Frittata Recipe

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This recipe for Spinach and Mushroom Frittata is from The Knueppel Family Cookbook Project, 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-ounce package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 cup part skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup chopped portobello mushrooms
½ cup finely chopped scallions with some green tops (about 4 large)
¼ teaspoon dried Italian seasonings
Salt and pepper, to taste
Directions:
Directions:
Preheat oven to 375º F.
In a large bowl, whisk together all ingredients until well mixed.
Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
Bake for 30 minutes, or until browned and set.
Let cool for 20 minutes, cut in wedges and serve.

 

 

 

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