On Monday, I shared with you a summery dessert that uses 4 egg yolks. I also promised you a healthy way to use up those remaining egg whites. A promise is a promise! This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites. How is that for even-steven!
Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.
The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).
- 1 tablespoon extra virgin olive oil
- 1 cup chopped Vidalia onion
- 8 ounces sliced mushrooms (I used baby bellas)
- 3 garlic cloves, minced
- 4 cups packed baby spinach leaves
- 2 large eggs
- 4 large egg whites
- ½ cup shredded smoked Gouda cheese, divided
- Pinch of salt
- ¼ teaspoon pepper
- Cooking spray
- Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
- In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
- Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
- Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.
Adapted from Health Magazine, March 2007