Spinach, Mushroom and Feta Frittata

I don’t know about you, but I am pitching the Halloween candy. My daughter went trick-or-treating and came back with a sack full of candy! Poor little sweetie has braces, so she can’t eat 95% of what is in the bag. I doubt she would want to eat most of what is in there, yet having it around is torture. Not torture to resist, but torture to be reminded of all the foods you can’t eat when you have braces. Kind of a bummer for her, but she will have a beautiful smile. :D

I’ve got cleaning on my schedule today, but before I get started a good breakfast is planned!

Spinach Mushroom Feta Frittata

 

I love frittatas. They are so quick and easy to prepare. If you haven’t had one they are very similar to a quiche without the crust. I actually like to make this, cut it into wedges and freeze. A frittata wedge makes for a quick and healthy breakfast. The night before, I move one from the freezer to the fridge and then in the morning microwave it for a minute. 

 

Spinach Mushroom Feta Frittata

Frittatas cook really quickly, you will want to have your ingredients prepped and ready.  I don’t like to have the milk out until I’m ready to use it, so it missed being in the picture. I like to use Smart Balance in place of butter to cut the fat used. Smart Balance contains plant sterols, which are known to help reduce the amount of cholesterol that is absorbed by the body. This can help reduce your overall cholesterol levels. 

 

Spinach Mushroom Feta Frittata

Spinach, Mushroom and Feta Frittata
Shared By: 
Serves: 4-6
 
Ingredients
  • 4 tsp butter spread, divided
  • ½ cup cremini mushrooms, sliced thin
  • 1 cup baby spinach
  • 5 large eggs
  • ½ cup fat-free milk
  • ¼ tsp ground black pepper
  • ¼ cup reduced fat feta cheese, crumbled
Instructions
  1. In a oven proof skillet, heat 2 teaspoons of butter spread. Add sliced mushrooms and sauté until lightly browned. Remove from pan and keep warm.
  2. In a large mixing bowl combine eggs and milk, whisk. Season with pepper.
  3. Add 2 teaspoons of butter spread to pan. Melt and move around pan to coat bottom and sides.
  4. Pour in egg mixture.
  5. Layer spinach and mushrooms into the egg.
  6. Top with feta cheese.
  7. Gently shake skillet to distribute the eggs into the spinach and mushrooms. Let bottom set for 1-2 minutes.
  8. Place skillet under broiler and cook until frittata has risen and is lightly browned, about 4-5 minutes. Checking often, so it doesn't over brown.
  9. Check for doneness with toothpick.
  10. Cut into wedges and serve.

 

Spinach Mushroom Feta Frittata

My Spinach, Mushroom and Feta Frittata provides a great variety of nutrients and is deliciously light and savory. You will love the feta cheese, it lends a nice zest that elevates the flavor of the frittata and makes your taste buds happy.

 

 

 


Comments

  1. I love fritattas, they’re the perfect nutritious breakfast! Yours looks delish :)

  2. Cindy – you are brilliant! I mean, I already knew that, but it’s just been reconfirmed! FREEZING the frittata!?!?!? BRILLIANT!!! I seriously had a eureka moment and did a double-take when I read that! What an utterly fantastic idea – I’m so inspired! And while we’re on the subject of brilliant, we can just throw this frittata (with feta – yum!) right on into the conversation, too! You are my hero du jour! :D

    • Lol, I do what I can :D Seriously, freezing these is awesome. My hubby heads out early and this makes it so much easier for him to actually eat something before he leaves for work.

  3. Love feta with eggs! Looks fabulous Cindy :))

    • Talaia, I couldn’t agree more :D Feta with eggs is a delicious savory combination. This is one of my most favorite frittatas. Thanks for stopping by :D

Leave a Comment

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 Unported License.