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Baked Spinach & Mushroom Frittata Recipe


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     Baked Spinach & Mushroom Frittata

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   1

2 cups of egg beaters or egg product (leanest category)
1 package of baby spinach -greens
1/2 cup of fresh mushrooms sliced
Condiments - this will fulfill your 1 day allowance
1/4 tsp of onion powder
1/4 tsp of garlic powder
1 Tbsp of grated Parmesan cheese
2 tsp of Extra Virgin Olive Oil (healthy fat for the day)

Saute spinach and mushrooms in 1 tsp of olive oil Lower the heat once everything begins to wilt. Add onion and garlic powder Saute.
In a separate baking dish (8 x 8 pyrex), use remaining 1tsp of olive oil to coat. Shake and measure out the 2 cups of egg beaters and pour into pie pan. Sprinkle Parmesan cheese and mix. Add spinach and mushrooms to this and spread out evenly. Bake at 425 for 15-25 minutes. Let stand for 5 minutes before serving.
Believe it or not, that giant serving is your lean and green meal for ONE sitting. FYI-- Can swap either the garlic powder or onion powder for 1/4 tsp of salt and add some sliced cherry tomatoes.

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