Tonight for dinner I made myself a frittata. I don't make frittatas often, but I really should because they're so filling and nutritious! The possibilities with a frittata are endless and they're so easy to make. My frittata tonight consisted of mushrooms, spinach, onions and mozzarella cheese. It was very tasty and satisfied the egg craving I'd been having. I usually use 1 egg and then egg whites. That way I cut down on the cholesterol, but still get all the nutrients from a whole egg. My frittata looks very large in the picture, but it was pretty thin because I had to fill the entire pan. The smaller the pan you use, the thicker it will be. For a small dessert after dinner I had an Apple Crumb Vitatop. That's all for today, enjoy the rest of your Sunday night everyone!
Spinach & Mushroom Single-Serve Frittata
Ingredients:
- 1 large egg
- 1/2 cup egg whites (2 eggs worth)
- 2/3 cup mushrooms, chopped
- 1/3 cup frozen spinach
- 2 tbsp onion, chopped
- 1 tsp olive oil
- 1/3 cup reduced-fat mozzarella cheese
- salt
- pepper
Directions:
- Heat the olive oil in a small non-stick skillet. Add the onions to the pan, saute until lightly brown. Then add the mushrooms & spinach. Saute on high heat until all veggies are cooked through. Lower heat to medium-low.
- Then, in a small bowl, whisk the egg, egg whites, salt & pepper together with a fork. Pour the egg mixture over the vegetables in the pan. Sprinkle the cheese on top.
- Let cook on stove for a minute or two to cook the bottom, then transfer pan to oven.
- Let cook 5-10 minutes at 350 degrees or until egg is cooked through.
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