Spinach & Portobello Mushroom Frittata
Author: DeeDeeDoes
Recipe type: Breakfast, Brunch
Prep time:
Cook time:
Total time:
Serves: 4
- 1 Package of Frozen Chopped Spinach (10 ounce), Thawed & Squeezed Dry
- 4 Large Eggs
- 1 Cup of Fat Free Cottage Cheese, Drained
- ⅓ Cup of Kraft Reduced Fat Parmesan Cheese (Grated)
- ¾ Cup of Sliced Mushrooms (Portobello or White)
- ½ Cup of Scallions, Chopped Small
- Pinch of Salt & Pepper
- Vegetable Cooking Spray
- Preheat oven to 375 degrees.
- In a large bowl, combine all ingredients together and whisk well.
- Spray a 9" pie plate with vegetable cooking spray and pour in the egg mixture.
- Bake for 30 minutes or until set. Let cool for about 10 minutes, cut into wedges.
- This makes 4 large servings at 2 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-under-23-point-menu/
3.5.3251