spinach mushroom feta frittata


This recipe is: vegetarian, gluten free

Adapted from Budget Bytes.

Ingredients:

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk of choice
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a 8/9-inch cast iron skillet with a bit of olive oil. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away. Add the spinach and sauté for minute or two. Turn off the heat.
  3. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Top the spinach and mushrooms with the feta, and our the egg mixture on top. Top with the shredded mozzarella.
  4. Bake for 45-55 minutes, or until the top is golden brown (ovens may vary).

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