Homemade Spinach and Mushroom Frittata

Im always trying to create new recipes for breakfast. For some reason breakfast is not my favorite meal of the day, therefore it makes it hard for me to get my creative juices to flow. I came up with this recipe when a friend of mine made something similar. I gave it my own spin and heres the recipe to try it for yourself!


Spinach 1/2 Cup (8 tbs) , chopped and drained
Egg whites 6 (1 1/2 Cup)
Hot sauce 6 Dash
Salt 1 Teaspoon
Pepper 1 Pinch
Shredded swiss cheese 1/2 Cup (8 tbs)
Chopped portobello mushroom caps 3/4 Cup (12 tbs) , or sliced
Vegetable oil 1 Tablespoon



1) In a small mixing bowl add the spinach, egg whites, hot sauce, salt and pepper.

2) Stir the ingredients and break up any clumps of spinach.

3) Then add in the cheese and mushrooms.

4) Mix everything real well.

5) In a 10-inch cast iron skillet over low-medium heat, place the oil in the skillet and make sure it’s coated evenly.

6) Next pour the egg mixture in the skillet and let it cook on low heat for 10 minutes.

7) Frittata will be done once it becomes firm but it will bounce back.


8) Serve with sliced tomato and dollop of no-fat sour cream. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 233Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1219 mg50.79%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet