Description
Clean-eating
Ingredients
Scale
- 1 tablespoon olive oil
- 12 eggs
- 2 cups baby bella mushrooms (chopped)
- 1 leek (sliced, [using only the white and light green part])
- 2 cups spinach
- 2 oz goat cheese
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- Cooking spray
Instructions
- Preheat oven to 350°F.
- In a large skillet heat olive oil on medium, sauté mushroom and leeks for approximately 3 minutes. Add spinach and cook an additional 1-minute. Remove from heat.
- Coat one 12-hole muffin pan with cooking spray, and set aside.
- In a medium bowl, beat eggs, salt and pepper until blended.
- Add mushroom mixture to the bottom of each muffin hole, measuring one heaping tablespoon each. Evenly spread mixture.
- Transfer egg mixture to a liquid measuring cup and slowly pour over mushroom mixture, filling approximately ¾ full.
- Add ¼ teaspoon dollop of goat cheese into the center of each egg mixture. Sprinkle with Parmesan cheese.
- Bake until just set, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve warm or let cool to room temperature, cover and store in fridge.
Notes
Nutrition Facts – based on 1 frittata
Serving Size 70 g
Amount Per Serving
Calories 101Calories from Fat 65
% Daily Value*
Total Fat 7.3g11%
Saturated Fat 2.7g13%
Cholesterol 169mg56%
Sodium 274mg11%
Total Carbohydrates 1.9g1%
Sugars 0.9g
Protein 7.5g
Vitamin A 8%•Vitamin C 2%Calcium 7%•Iron 8%
Nutrition Grade B
* Based on a 2000 calorie diet
