Spinach, Mushroom and Feta Frittata
 
 
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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.
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/spinach-mushroom-and-feta-frittata/