Low Fat Spinach and Mushroom Frittata

This spinach and mushroom frittata, which also features sliced tomatoes, is nicknamed egg pizza by my daughter, and I can see what she means. I guess she would call a veggie omelet an egg calzone. Enjoy this frittata with a side salad or with some crusty whole-grain bread.

Prep Time: 5 minutes

Cook Time: 12 minutes

Ingredients:

• 5-ounce pack baby spinach
• 1 cup sliced cremini mushrooms
• 1 large roma tomato, halved lengthwise, then sliced
• 1 1/2 cups liquid egg substitute
• Freshly ground black pepper
• 1/3 cup reduced fat cheese

Preparation:

Coat a medium oven-proof nonstick skillet with cooking spray. Wilt spinach on low-medium heat. Add mushrooms and tomatoes and sauté for 2 minutes on medium heat. Add egg substitute and cook for 4-5 minutes without stirring until edges are set. Finish cooking under broiler until edges are golden and center is just set, about 2-3 minutes. Remove skillet carefully, with an oven mitt, as handle will be hot.

Serves 4-6

Per Serving: Calories 94, Calories from Fat 20, total Fat 2.1g (sat 1.2g), Cholesterol 7mg, Sodium 281mg, Carbohydrate 5.5g, Fiber 1.6g, Protein 13g

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