Mushroom Feta Cheddar Frittata

I’m a huge fan of breakfast bakes, and wanted to create something light and low fat, but with all my favorite flavors. This fit all that criteria and more.


Non-stick Cooking Spray
10 oz Mushrooms, sliced
1/3 cup Onions, chopped
1 clove Garlic, minced
2 oz Fat Free Feta Cheese, crumbled
1 cup Low Fat Cheddar Cheese, shredded
Italian Seasoning, Parsley, Kosher Salt, and Black Pepper
2 1/4 cup Egg Substitute


  1. Preheat oven to 350°F.
  2. Sauté mushrooms, onion, and garlic in a skillet coated with Non-Stick Cooking Spray; drain off any excess liquid.
  3. Spray a 7.5″ x 10″ pan with Non-Stick Cooking Spray and spread the vegetables evenly in the pan.
  4. Top with Feta and Cheddar cheeses.
  5. Pour the Egg Substitute evenly over the vegetables and cheeses.
  6. Season with a couple shakes each of Italian Seasoning, Parsley, Kosher Salt, and Black Pepper.
  7. Bake for approximately 40 minutes or until the frittata is firm to the touch and not runny.

Recipe makes: 8 servings
Nutrition Summary:  Calories: 83, Fat: 2.3 g, Carbs: 3 g, Protein: 13 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie

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