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.
Original Recipe: http://www.epicurious.com/recipes/food/views/leek-and-asparagus-frittata-241324
Tips From: http://www.bonappetit.com/test-kitchen/common-mistakes/article/frittata-common-mistakes