Mushroom and Spinach Frittata With Smoked Gouda

Prep Time: 5 minutes
Cook Time: 37 minutes

Yield: Makes 4 servings (serving size: 1 wedge)

Ingredients
2 teaspoons olive oil
1/3 cup chopped Vidalia onion
2 cups sliced mushrooms
4 cups packed baby spinach leaves or torn Swiss chard
2 large eggs
4 large egg whites
1/2 cup shredded smoked Gouda cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation
1. Preheat oven to 350°.

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add spinach; cover and cook 1 minute or just until spinach is wilted.

3. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add spinach mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges.

Wine note: A velvety, berry-rich California red from the Petite Sirah grape will match the earthiness of the frittata's mushrooms and cut through the rich Gouda flavor. Look for Bogle, a big wine at a relatively small price, about $10.

Nutritional Information
Calories:
158
Fat:
10g (sat 4g,mono 4g,poly 1g)
Cholesterol:
125mg
Protein:
13g
Carbohydrate:
6g
Fiber:
2g
Iron:
2mg
Sodium:
339mg
Calcium:
155mg