This spinach-stuffed fish is low-fat, which is unbelievable but true.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 frittata squares |
Ingredients
- cooking spray
- 10 large eggs, beaten
- 1 medium onion, chopped
- 1 (10 ounce) package fresh mushrooms, chopped
- ½ pound chopped fully cooked ham
- 1 cup milk
- 1 cup shredded Colby-Jack cheese
- ½ cup crumbled goat cheese
- ¼ cup chopped cooked bacon
- ¼ cup shredded Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a deep 9×13-inch baking dish with cooking spray.
- Combine eggs, onion, mushrooms, ham, milk, Colby-Jack cheese, and goat cheese in a large bowl; beat well. Pour egg mixture into the prepared baking dish. Sprinkle with chopped bacon, Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until eggs are set and the edges are golden brown, about 30 minutes. Allow to cool slightly, slice into 8 pieces, and serve.
- Place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F (135 degrees C) preheated oven for 20 minutes.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 254 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 824 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Super cheesy and packed with flavor. It did seem like a lot of mushrooms at first, but it all worked out. The only thing I suggest is mincing the onion very finely, as it was just slightly undercooked, and I ended up baking my frittata for an extra 5 minutes. These are very hearty portions and make a filling breakfast. I even cut mine smaller (16 squares instead of 8) and the smaller size works well for me, with a side of toast. I take a slice or two out of the freezer and let thaw overnight in the fridge, then reheat at 60% power for about 1.5-2 minutes. I’ll definitely make this again!