Zutaten für Mushroom And Spinach Frittata With Smoked Gouda
- 1 tablespoon olive oil
- Vidalia Onion
- Sliced Mushrooms
- Baby Spinach Leaves
- 6 large eggs
- 2 large egg whites
- Smoked Gouda Cheese
- 1/4 teaspoon salt
- Black Pepper
- Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom And Spinach Frittata With Smoked Gouda? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Mushroom And Spinach Frittata With Smoked Gouda
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped onion and cook for 2 minutes.
- Add 8 ounces sliced mushrooms and cook, stirring frequently, for 4 minutes, or until tender.
- Add 5 ounces fresh spinach and cover; cook for 1 minute, or until wilted.
- In a medium bowl, whisk together 6 large eggs, 2 large egg whites, 1/4 cup shredded smoked Gouda cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooked spinach and mushroom mixture to the egg mixture and gently stir to combine.
- Coat an 8-inch round cake pan with cooking spray.
- Pour the egg mixture into the prepared pan.
- Sprinkle the remaining 1/4 cup shredded smoked Gouda cheese over the top.
- Bake for 30 minutes, or until the eggs are set in the center and the cheese is melted and bubbly.
- Let cool slightly before cutting into 4 wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
18g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Omelets And Frittatas Breakfast Lunch Eggs Dairy Vegetables Oven Easy European Diabetic Kosher Spring Summer Vegetarian Italian Cheese Eggs Dietary Seasonal Low Calorie Low Carb Mushrooms Low In Something Brunch Equipment
