Spinach and Mushroom Frittata
This recipe is appropriate for individuals with diabetes mellitus (DM) as it includes nutrient-dense ingredients like spinach and mushrooms, and uses part-skim ricotta cheese. However, portion control is important due to the use of cheese and eggs.
Adapted from Allrecipes, by USA WEEKEND columnist Jean Carper
- Diabetes
- Celiac
- Hashimoto's
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Vegetarian
- Keto
- Low-carb
- Psoriasis
Ingredients
- 4 eggs or equivalent egg substitute
- 1/2 cup finely chopped scallions with some green tops
- 3/4 cup chopped portobello mushrooms
- 1 cup part-skim ricotta cheese
- 3/4 cup freshly grated Parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- 1 pinch Salt and pepper, to taste
- 1/4 teaspoon dried Italian seasonings
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.30 min timer
Diabetes check: watch for added sugar, sweet sauces and glazes, juice, and large portions of refined carbs. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Keto recipes, Low-carb recipes, Psoriasis recipes.