Recipe by USA WEEKEND columnist Jean Carper
"Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life."
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1 (10 ounce) package
frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
eggs or equivalent egg substitute
part-skim ricotta cheese
freshly grated Parmesan cheese
chopped portobello mushrooms
finely chopped scallions with some green tops
dried Italian seasonings
Salt and pepper, to taste
I sauteed the mushrooms with some onions before combining it with other ingredients. I also added shredded mozzarella to the mixture and on top. I added about 1/4 teaspoon of salt in the mixture as well. It was delicious and a definite make again!
I followed the recipe exactly and dont know what went wrong. The middle didn't set. I tried leaving the dish in for longer and it didn't really help.. Of what was cooked, the dish was good! I'll attempt a second time, hopefully with different results
This is a very nice basic recipe that has lots of room for alterations based on what you like in your frittata. I had a bunch of veggies in my fridge that I knew wouldn't be used quickly enough before they spoiled so I tossed in broccoli, mushrooms, green onions, and grape tomatoes. Sauteed everything except tomatoes in a pan before mixing with ricotta cheese and eggs. Instead of parmesan I used a Mexican blend of 4 cheeses I had leftover from a taco dinner. Added cayenne and nutmeg to the other spices. Sprinkled more cheese on top and baked for 30 mins. I might have baked it a few minutes too long because it was a little dry but it was definitely a nice change from same old boring eggs and toast breakfast! Next time I might add some garlic, green peppers and potatoes. Would also be great with some bacon or sausage in there too. The possibilities are endless!
This was good and healthy and also easy to make. The kids ate it up. However I thought it needed it a something else maybe a little strong cheese such as feta and a little nutmeg? However quite good!
Great recipe! I did make some changes to create a low fat version. I used 8 eggs (2 eggs and 6 egg whites)a bit of skim milk and 1/3 cup light mozzarella cheese instead of ricotta, omitted the Parmesan cheese & scallions and used 1/4 tsp of rosemary and thyme. I also sauteed the mushrooms in olive oil and garlic before adding them to the egg/milk mixture.
Very easy, nice flavor. I substituted cottage cheese for ricotta because I had it on hand, and it worked nicely. Will make this one again!
Perfect for a lazy Sunday dinner. Easy to make and you could easily have this as a make ahead meal that is good enough to serve up for unexepected guests. My only change was to add 2 tsp of garlic powder to the mixture before baking. It took me 45 minutes to get my frittata to set. The texture was lovely - not too greasy but full falvoured. I didn't need to saute the mushrooms beforehand to get a great tasting dish.
I used 9 eggs (because I used a 9x9 baking dish), 1 box frozen chopped spinach, some mushrooms, bacon, feta/parm/shredded cheeses. I had to cook a little longer so that the eggs weren't runny. Def gonna make this again but with more bacon and half the spinach (whole pkg was spinach overload, and this is coming from someone who loves spinach) **update** after making this 3 different times, the secret seems to be bacon, and some chopped up fresh spinach (not frozen). I forgot to get bacon last time and it turned out too dry with just egg/spinach/sauteed mushrooms. Sauteeing the shrooms was overkill and botched the flavor as well. Cook a bunch of bacon, then chop it and use lots of cheddar cheese for best taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 167
** Calories from Fat: 88
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