Mushroom and Spinach Frittata with Smoked Gouda
- 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.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2011/08/17/mushroom-and-spinach-frittata-with-smoked-gouda/
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