Mushroom Egg White Frittata With Fat Free Feta Recipes

SPINACH, MUSHROOM, AND FETA FRITTATA

Steps:

• In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• Chop spinach and squeeze dry.
• Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• Stir in the spinach.
• In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• Pour over vegetables in skillet.
• Sprinkle feta cheese over the top.
• Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• Let stand for 5 minutes.
• Cut into wedges and serve.

MUSHROOM EGG WHITE FRITTATA WITH FAT FREE FETA

Steps:

• Pre heat oven to 350°F
• Bring a cup cake pan and brush 4 cups with olive oil.
• Whisk the egg whites with pepper, salt and parsley flakes.
• Pour the egg mix into the 4 cups.
• Add the mushrooms and Feta to the egg mix evenly.
• Bake it for 25 minutes.
• After you take the pan out let it set for 2 minutes then serve.