Spinach, Mushroom and Potato Frittata

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 6 Servings

Ingredients

• 2 cups (16 ozs) Egg Whites, Like AllWhite or a mixture of 1 whole egg and egg whites
• 1/2 cup Light Ricotta Cheese
• 2 tablespoons Olive Oil, Extra Virgin (EEO)
• 2 cups Simply Potatoes®, Shredded Hash Browns
• 1/2 pound Baby Spinach, Washed and dried well
• 1 cup Sweet Red Bell Pepper, Chopped
• 1 cup White or Portabella Mushrooms, Washed, dried, and sliced
• 2 tablespoons Parmesan cheese, Grated
• 1/2 - 1 cup Goat Cheese or Mozzarella Cheese

1. Slowly stir together egg whites, 1/2 goat cheese and ricotta cheese in small bowl, stirring until smooth. Set aside.
2. Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, spinach, red pepper and mushrooms in large bowl
3. Add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture. Add salt and pepper to taste.
4. Pour egg whites mixture evenly over potatoes. Cover; cook without stirring 10 to 12 minutes or until eggs are set. Remove from heat. Top with remaining goat cheese.
5. Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.