Mushroom, Spinach, and Feta Frittata

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Mushroom, Spinach, and Feta Frittata

I made this recipe for a girls’ brunch in.  We had mimosas, blueberry muffins, and this delicious frittata.  It really is pretty easy to make, and simple enough to do a for a small crowd (while still being a socialable host! Although, I forgot pics!)  

          2 tbsp butter
          1 (10 oz.) box of frozen spinach, defrosted and drained (or 1 pound fresh spinach cooked down)
          1 cup sliced mushrooms
          6 large eggs
          ½ cup milk
          1 cup feta cheese, crumbled
          1/2 teaspoon salt
          1/2 teaspoon ground black pepper
Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. (I recommend a cast-iron if you have one.) 
Saute mushrooms until browned. (Note: Do not add salt to mushrooms or more moisture will come out while cooking.)  When cooked, add spinach to warm through.
(You can cook the mushrooms ahead of time, which is a great time saver when you’re the hostess with the mostest.)
While mushrooms are cooking, whisk eggs, milk 3/4 cup feta cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 
Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup feta cheese. 
Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. 
Cut into wedges and serve.
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