Wild Mushroom Frittata
February, 2006

(Serves 6–8)


Olive oil cooking spray
1 tablespoon olive oil
1 cup sliced shiitake mushroom caps
1 cup sliced oyster mushrooms
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup spinach leaves
8 large eggs
1/2 cup low-fat 2-percent milk
1 tablespoon chopped fresh rosemary, to taste
Salt and pepper, to taste



1. Preheat oven to 400°. Lightly coat the inside of a cast-iron skillet with olive oil cooking spray.
2. Heat skillet over medium-high heat and add olive oil. Add mushrooms, onion, and garlic, and sauté until onions are translucent and mushrooms are tender and golden, 6–7 minutes. Reduce heat to medium, add spinach, and cook an additional 3 minutes, stirring occasionally.
3. Meanwhile, in a large bowl, whisk together eggs and milk. Add rosemary and season generously with salt and pepper. Pour egg mixture over mushroom mixture. Transfer skillet to oven and bake about 25 minutes, until eggs are firm through the center
and puffed.


PER SERVING: 108 cal, 59% fat cal, 7g fat, 2g sat fat, 213mg chol, 8g protein, 4g carb, 1g fiber, 81mg sodium