Name: Spinach and Mushroom Frittata
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tsp (4.5 g) olive oil; 1 small onion, diced (about 70 g); 8 oz (227 g) white mushrooms, sliced; ¼ tsp (0.8 g) garlic powder; 5 oz (142 g) baby spinach, about 6 packed cups; 1 large egg (50 g); 8 large egg whites (about 1 cup, 264 g); ½ tsp dried thyme (0.7 g); ¼ tsp (0.6 g) black pepper; ⅛ tsp (0.75 g) salt; 2 tbsp (14 g) shredded reduced-fat cheddar

Ingredients

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1 tsp olive oil
1 small onion, diced
8 oz white mushrooms, sliced
¼ tsp garlic powder
5 oz baby spinach, about 6 packed cups
1 large egg
8 large egg whites (about 1 cup, 264 g)
½ tsp dried thyme
¼ tsp black pepper
⅛ tsp salt
2 tbsp shredded reduced-fat cheddar

Method

Nutrition

Estimated

Per wedge (1 of 4) · serving size 1 of 4

Calories102

Total fat	3.5 g
Saturated fat	1.1 g
Sodium	254 mg
Total carbohydrate	5.8 g
Dietary fiber	1.8 g
Total sugars	2.5 g
Protein	12.8 g

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