Chobani

Ingredients

1 Tbsp canola oil

2 large portabella mushroom heads, washed and chopped into 2-inch slices

1 medium white onion, diced

6 cups baby spinach

1 garlic clove, peeled and finely minced

8 large eggs

1/2 cup 0% Plain Chobani Greek Yogurt

1 tsp salt

Freshly ground pepper to taste

2 Tbsp extra virgin olive oil, divided

Preparation

Heat an oven-safe, 10-inch skillet over medium high heat. Add 1 Tbsp oil. Add mushrooms and onions. Sauté until tender but not brown. Add spinach and garlic; cook until spinach reduces.

Beat eggs in a large bowl. Stir in the Chobani®, salt and pepper. Add the spinach, mushroom and onion mixture; mix together well.

Heat oven to broil. Pour egg mixture into heated skillet. Roll skillet to evenly distribute liquid. Turn the heat down to low, and cover the pan. Cook 10 to 15 minutes, shaking the pan every once in a while, until the frittata is just about set.

Place skillet under broiler, about three inches from the heat, for one to two minutes, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much to avoid bitter tasting eggs.

Remove from the heat, allow to cool in skillet for about 5 minutes, then carefully slide out onto a platter. Serve warm or at room temperature.

Nutrition Information: Calories 185; Fat 11g; Sat Fat 2.5g; Protein 13g; Carbohydrate 8g; Fiber 7g; Sodium 400mg