Posted by: frizbeemom | November 7, 2010

Spinach and Mushroom Frittata with Goat Cheese

If you are in search of that nice Sunday morning brunch, you have come to the right place! Especially if you have a hankering for a healthy egg recipe with some nice vegetables and a bit of cheese. This is slightly adapted from Weight Watchers Healthy Cooking Basics Recipe Cookbook and comes out to 4 pts per serving. This works equally well with goat cheese or feta cheese.


  • 4 large eggs
  • 3/4 cup Egg Beaters egg whites
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (8 ounce) container sliced mushrooms
  • 1 small thinly sliced red onion
  • 1 (6 ounce) bag baby spinach
  • 1/2 cup fat-free garlic-onion croutons
  • 2 plum tomatoes, sliced
  • 2 ounces goat cheese, crumbled
  1. Whisk together eggs, egg whites, 1/4 tsp salt and pepper in large bowl.
  2. Spray 10-inch nonstick ovenproof skillet with nonstick spray and set over medium heat. Add mushrooms and remaining 1/4 tsp salt and cook, stirring occasionally, until lightly browned and most of liquid evaporates, about 8 minutes. Add red onion. Add spinach, in batches if necessary, and cook, stirring constantly, until wilted and most of liquid evaporates, about 2 minutes.
  3. Preheat broiler.
  4. Sprinkle vegetable mixture with croutons; pour egg mixture evenly over croutons. Reduce heat and cook until eggs are set, 7-8 minutes (but do not stir).
  5. Arrange tomato slices on top of eggs; sprinkle evenly with cheese. Place skillet under broiler and broil frittata 5 inches from heat until top is lightly browned, about 2-3 minutes. Cut into 4 wedges.

I would have liked to take a picture of the finished plate, but it was gobbled up before I remembered!

This is considered 4 servings, 184 cals each, 9 grams of fat, 2 grams of fiber, 17 grams of protein.


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