Spinach Mushroom Feta Frittata
Try this Spinach Mushroom Feta Frittata recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 cup fresh sliced mushrooms
- 3 cups fresh baby spinach
- 1/4 cup milk (i used silk soymilk)
- 1/2 cup feta cheese crumbles
- Carbohydrate 1.5639425 g
- Cholesterol 438.97625 mg
- Fat 14.85828 g
- Fiber 0.247500005364418 g
- Protein 14.2641125 g
- Saturated Fat 6.330839 g
- Serving Size 1 1 Serving (124g)
- Sodium 263.113071614583 mg
- Sugar 1.31644249463558 g
- Trans Fat 1.990669 g
- Calories 196 calories
Preheat the broiler to high. Melt butter in a large ovensafe skillet over medium heat. Add the mushrooms and cook about 2 minutes, stirring occasionally, until mushrooms are tender. Add the spinach and cook another 1 minute until spinach is wilted.Meanwhile, whisk together the eggs and milk in a medium bowl and season with salt and pepper. Add eggs to the skillet and cook for 3-4 minutes, stirring gently every minute or so. Once the eggs begin to set but are still slightly runny on top, sprinkle on the feta cheese. Move the skillet under the broiler and cook for 1-2 minutes, until the eggs are set and the cheese begins to melt.Slide the frittata out onto a cutting board, slice, and serve.
