• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8

    Vegetable and Mushroom Frittata

    Frittata is a classic Spanish omelet that can be made ahead of time. And while the traditional frittata is made with onions and potatoes cooked in a generous amount of oil, you can use all sorts of vegetables to make a delicious version. Frittata is a great way to use up leftovers. Just chop whatever ingredient you have like roast chicken, or asparagus, or shrimp for variations on the theme. 

    Olive Oil
    medium onion, peeled and chopped
    roasted orange bell pepper, stems and seeds removed, and chopped
    pound brown cap mushrooms, stems trimmed, caps quartered
    ounces baby spinach (about 5 cups)
    large eggs, beaten
    egg whites
    salt and pepper to taste
    Preheat broiler, setting it on “low.”
    Meanwhile, in a small (8-inch) ovenproof skillet over medium heat, add 1 tablespoon oil and onions and bell peppers and cook until golden, about 5 minutes. Add the mushrooms and cook until soft, about 5 minutes. Transfer to a plate. Add 1 more tablespoon oil and sauté the spinach until wilted. Toss with the mushrooms mixture. Wipe the skillet clean and add the remaining oil, making sure to spread it evenly on the bottom and sides.
    Pour 1/3 of the eggs and egg whites in and swirl to distribute evenly on bottom and sides. Scatter the sautéed vegetables all around and pour the remaining eggs and egg whites on top. Cook until the bottom is set and golden.
    Then place the skillet in the oven to finish, allowing the eggs to rise and become golden, 3–4 minutes. Remove from oven, slide onto a cutting board or plate, and slice.
    Reprinted With Permission From The American Diabetes Association

    The base number of servings for this recipe is 8

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