Veggie Frittata

Ingredients:

  • 1 medium sized yellow onion, chopped
  • 1 (4 oz) container sliced fresh mushrooms
  • 1 T olive oil
  • 1 (6 oz) bag of baby fresh spinach
  • 4 large eggs
  • 6 egg whites
  • 1 (4oz) block sharp cheddar cheese, shredded (about 1 cup)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 T milk
  • 1/2 t pepper
  • 1/4 t salt
  • 1/4 t ground nutmeg
  • Garnishes:  black pepper, chopped fresh parsley

Preparation:

  1. Saute onion and mushrooms in hot oil in an ovenproof nonstick 10 inch skillet over medium high heat for 10 minutes or until tender.  Stir in spinach, and saute 3 minutes or until water evaporates and spinach wilts.  Remove from heat, and set aside.
  2. Whisk together 4 large eggs, 6 egg whites, cheddar cheese, and the next 5 ingredients.
  3. Pour egg mixture into skillet with onion mixture, stirring to combine.
  4. Bake at 350 for 12-15 minutes or until just set.  Let stand 3 minutes.  Cut into wedges.  Garnish, if desired.