Spinach, Mushroom, and Feta Frittata

“A savory meatless dish for a light lunch or dinner.”
READY IN:
1hr 24mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
  2. Chop spinach and squeeze dry.
  3. Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
  4. Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
  5. Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
  6. Stir in the spinach.
  7. In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
  8. Pour over vegetables in skillet.
  9. Sprinkle feta cheese over the top.
  10. Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
  11. Let stand for 5 minutes.
  12. Cut into wedges and serve.

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