Veggie Frittata

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 35 mins


1medium yellow onion, chopped
1/2 (8 oz) package sliced fresh mushrooms
1tablespoon olive oil
1 (6 ounce) bag fresh baby spinach
4large eggs
6large egg whites
1cup (4 oz) shredded 2% reduced-fat sharp Cheddar cheese
1/4cup freshly-grated Parmesan cheese
2tablespoons fat-free milk
1/4teaspoon table salt
1/4teaspoon nutmeg


  1. Preheat oven to 350°. Sauté onion and mushrooms in hot oil in an ovenproof nonstick 10-inch skillet over medium-high heat 10 minutes or until tender. Stir in spinach, and sauté 3 minutes or until water evaporates and spinach wilts. Remove from heat, and set aside.
  2. Whisk together eggs, egg whites, Cheddar cheese, and next  5 ingredients.
  3. Pour egg mixture into skillet with onion mixture, stirring to combine.
  4. Bake at 350° for 12 to 15 minutes or just until set. Let stand  3 minutes. Cut into 8 equal wedges.

Recipe courtesy of THE SLIM DOWN SOUTH COOKBOOK: Eating Well and Living Healthy in the Land of Biscuits and Bacon (January 6, 2014; Oxmoor House; $24.95/Hardcover). 

Nutritional Info *per serving

  • Calories 139
  • Fat 8.2
  • Saturated Fat 3.3
  • Polyunsaturated Fat 0.8
  • Monounsaturated Fat 3.1
  • Cholesterol 106 mg
  • Sodium 366 mg
  • Iron 1.3 mg