3Tbspfull fat dairylike milk, sour cream, cream cheese, or heavy cream
½cupcrumbled feta cheese50 g
½cupgrated parmesan cheese50 g
1Tbspolive oil15 mL
2cupssliced mushrooms170 g
Prep: Preheat oven to 425°F (218°C). In a bowl, whisk together egg whites, dairy, and half of the cheeses.
Saute: Heat oil in a large, oven-safe skillet over medium heat. Add mushrooms, cooking until they have released their moisture and become soft, about 5 minutes. Roughly tear up the spinach and add it to the pan. Stir and cook until it wilts down, about 1 minute. Stir in the salt.
Egg: Add the whisked egg mixture. Continue cooking for about 30 seconds, or until the outsides of the frittata begin to set and turn lighter.
Bake: Sprinkle remaining cheese on top of the frittata. Transfer the pan to your preheated oven and cook for 8 to 10 minutes, or until frittata is set. Do not overcook! Slice into 8 pieces. Serve warm or room temperature.