Spinach, Mushroom, and Feta Frittata

Name: Spinach, Mushroom, and Feta Frittata
Prep time: 45 min
Cook time: 39 min
Total time: 1 h 24 min
Yield: 4-6 serving(s)
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

(1)

Recipe by ratherbeswimmin

A savory meatless dish for a light lunch or dinner.

READY IN: 1hr 24mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.
Chop spinach and squeeze dry.
Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
Stir in the spinach.
In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
Pour over vegetables in 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.

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