Spinach, Mushroom, and Feta Frittata

A savory meatless dish for a light lunch or dinner.

• Ready In: 1 hr 24 mins
• Serves: 4-6

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.