A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Mushroom and Spinach Frittata With Smoked Gouda — so good-a! January 21, 2012

Filed under: Breakfast — chocolatekrinkles @ 10:53 pm
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I always try to make sure that my fridge is stocked with the following things: spinach, mushrooms, broccoli, eggs, some sort of deli meat and some type of shredded cheese. This gives me a lot of flexibility on breakfast foods: I can make a good ole fashioned omelet, a rolled omelet (when I’m feeling fancy!), or baked eggs in ham cups. But lately, I’ve been itching to try a new recipe. So after looking around online for a healthy recipe that didn’t involve me having to buy too many additional ingredients, I found this recipe: a mushroom and spinach frittata with smoked gouda.

It is just as delicious and goood-a (so proud of this, I decided to do it twice.. not at all overkill ha!) as it looks (or actually, maybe even better!!).


  • 2 tsp olive oil
  • 1/3 cup chopped Vidalia onion
  • 2 cups sliced mushrooms
  • 4 cups packed spinach (or swiss chard, your choice!)
  • 2 large eggs
  • 4 large egg whites
  • 1/2 cup shredded smoked Gouda cheese, divided
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Cooking spray


  1. Preheat oven at 350 degrees F.
  2. Heat olive oil. Add onion; cook for 2 minutes. Add mushrooms; stir frequently and cook for about 4 minutes or until mushrooms are tender. Add spinach; cover and cook for 1 minute or until wilted.
  3. In a bowl, combine eggs, egg whites, salt, pepper, and 1/4 cup cheese. Mix well. Add spinach mixture and mix well. Pour mixture into an 8-inch round pan coated w/ cooking spray. Sprinkle remaining cheese.
  4. Bake for 30 minutes or until eggs are settled in the center and cheese is melted.


I only changed one thing in this recipe: I used 100% Egg Whites Egg Beaters. I didn’t want to waste 4 perfectly good egg yolks so I figured it may be more economical and efficient to invest in Egg Beaters and save my whole eggs for something else!

The recipe’s supposed to make 4 servings, but I decided to stretch it out and make it 8 servings. This way, I can eat one wedge with two Applegate Farms Chicken & Sage sausages (I really just wanted an excuse to eat those sausages… soo goood!) and have a complete & balanced breakfast.

Source: Health (by way of MyRecipes)


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