Spinach, Mushroom, and Feta Frittata

mushroom-spinach-and-feta-fritatta-035

Spinach, Mushroom, and Feta Frittata

  • ½ tablespoon unsalted butter
  • 8 ounces button mushrooms, rinsed, sliced
  • ½ teaspoon minced garlic
  • 1 (10 oz.) box frozen spinach, thawed, drained
  • 4 large eggs
  • 1 cup milk
  • 2 ounces feta cheese
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • Salt & pepper to taste
  1. Preheat oven to 350 degrees.
  2. Melt butter in a medium skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes until soft and most of their liquid has drained off. Add the garlic and sauté until fragrant, about 30 seconds.
  3. Spread the spinach into an even layer onto the bottom of a prepared pie plate. Top with the cooked mushrooms and the feta cheese.
  4. Whisk the eggs together to break the yolks. Add milk, parmesan, and salt and pepper. Pour egg mixture over mushrooms and spinach. Top with shredded mozzarella.
  5. Bake for approximately 45 minutes until the center is set and the cheese is melted and golden brown.
Advertisements