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.

Print Recipe
Spinach, Mushroom and Feta Frittata
Servings
Ingredients
Servings
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.
Share this Recipe
 

Leave a Reply