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  • Spinach, Mushroom and Feta Frittata

    Cook. Eat. Live!

    Who: Busey Bank for United Way
    Cost: $12.50 including shipping
    Details: soft-backed, spiral-bound
    Pages of recipes: 220
    Send checks to: Brenda Jeakins,
    2101 N. Veterans Parkway, Bloomington, IL 61704
    or call 309-834-1020.

    Spinach, Mushroom and Feta Frittata

    By Kathy Published: April 26, 2013

      Cook. Eat. Live! Who: Busey Bank for United WayCost: $12.50 including shippingDetails: soft-backed, spiral-boundPages of recipes: …

      Ingredients

      Instructions

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

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