Spinach, Tomato and Mushroom Frittata

Breakfast

INGREDIENTS

3 cups fresh baby spinach or 1/2 cup frozen spinach, thawed and drained
1 cup white or baby portabella mushrooms, sliced
1 tomato, seeded and diced
8 eggs
1/4 cup 1% milk
1 cup reduced fat cheddar or Swiss cheese, finely shredded
Salt and pepper to taste
Non-stick cooking spray

INSTRUCTIONS

Heat a medium-size skillet and coat with cooking spray. Place mushrooms into skillet and cook over medium heat until tender (3-4 minutes). Add spinach and tomato and sauté for additional 1 minute. Add salt and pepper to taste. Remove from heat; set aside.
Break eggs into medium sized bowl, add milk and cheese shreds; whisk together and pour egg mixture over vegetables. Place in 350 degree oven for about 20 minutes or until set.

NOTES

Makes 4 Servings Nutrition Information: Calories 220, Fat 10g, Cholesterol 365mg, Sodium 350mg, Carbohydrates 8g, Dietary Fiber 2g, Protein 21g

NUTRITION INFORMATION

SERVES: Makes 4 Servings Nutrition Information: Calories 220, Fat 10g, Cholesterol 365mg, Sodium 350mg, Carbohydrates 8g, Dietary Fiber 2g, Protein 21g