Spinach, Mushroom, and Feta Frittata

READY IN: 1hr 24mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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