Spinach, Mushroom and Feta Frittata

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Spinach, Mushroom and Feta Frittata


  • 1 (6-oz.) bag fresh spinach stems removed and rinsed
  • 1 T. butter
  • 1 small red bell pepper diced
  • 4-oz. mushrooms sliced
  • 6 green onions sliced
  • 1 sm. zucchini unpeeled and diced
  • 6 large eggs
  • 2 T. milk
  • 3 T. chopped fresh parsley
  • 1-1/2 tsp. salt
  • to taste fresh ground pepper
  • 1/2 C. crumbled feta cheese


  • 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.
  • 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.
  • Add in zucchini; stir and sauté for three additional minutes, or until the vegetables are tender. Stir in spinach.
  • In a mixing bowl, whisk eggs, milk, parsley, salt and pepper. Pour over vegetables in the skillet. Sprinkle feta cheese over the top.
  • 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.