We’ve reduced the fat and cholesterol in this frittata by substituting some egg whites for some of the whole eggs. If you’d rather use egg substitute for the whole frittata, check the container and use the equivalent of 8 whole eggs.
Total Time: 40 minutes Hands Time: 20 minutes INGREDIENTS 1/4 cup water 6 teaspoons olive oil 4 cloves garlic, minced 1/2 pound shiitake mushrooms, stems discarded and caps halved and thinly sliced 2 packages (10 ounces each ) frozen chopped spinach, thawed and squeezed dry 3/4 teaspoon salt 1 teaspoon grated lemon zest 4 large eggs 7 large egg whites 1/4 cup grated Parmesan cheese INSTRUCTIONS 1.Preheat the oven to 250 degreesees F. In a 10-inch ovenproof nonstick skillet, heat the water and 1 teaspoon of the oil over medium-low heat. Add the garlic and cook until tender, about 2 minutes. 2. Add the mushrooms and cook, stirring often, until they begin to soften, about 3 minutes. Add 1 teaspoon of the oil, the spinach, 1/4 teaspoon of the salt and the lemon zest. Cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. 3. In a large bowl, whisk together the remaining 1/2 teaspoon salt, the whole eggs, egg whites and Parmesan. 4. Add the remaining 4 teaspoons of oil to the skillet and heat over medium-low heat. Pour the egg mixture over, and cook, without stirring, until set around the edges, about 10 minutes. Transfer to the oven and cook until set, about 10 minutes. 5. To serve, loosen the edges of the frittata and invert onto a serving platter. Serve hot or at room temperature. Cut into 8 wedges. Makes 8 servings.