Spinach & Portobello Mushroom Frittata
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
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine all ingredients together and whisk well.
  3. Spray a 9" pie plate with vegetable cooking spray and pour in the egg mixture.
  4. Bake for 30 minutes or until set. Let cool for about 10 minutes, cut into wedges.
  5. 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/