Spinach, Mushroom, and Feta Frittata |
|
 |
Prep Time: 45 Minutes Cook Time: 39 Minutes |
Ready In: 84 Minutes Servings: 6 |
|
A savory meatless dish for a light lunch or dinner. Ingredients:
1 (6 ounce) bag fresh spinach, stems removed and rinsed |
1 tablespoon butter or 1 tablespoon margarine |
1 small red bell pepper, diced |
4 ounces mushrooms, sliced |
6 green onions, sliced (include some of the tender green tops) |
1 small zucchini, unpeeled and diced |
6 large eggs |
2 tablespoons milk |
3 tablespoons chopped parsley |
1 1/2 teaspoons salt |
fresh ground pepper |
1/2 cup crumbled feta cheese |
Directions:
1. In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
2. Chop spinach and squeeze dry.
3. Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
4. Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
5. Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
6. Stir in the spinach.
7. In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
8. Pour over vegetables in skillet.
9. Sprinkle feta cheese over the top.
10. Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
11. Let stand for 5 minutes.
12. Cut into wedges and serve.
|
|