Spinach, Mushroom and Feta Frittata
Shared By: Pick Fresh Foods
Serves: 4-6
- 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
- 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.
- In a large mixing bowl combine eggs and milk, whisk. Season with pepper.
- Add 2 teaspoons of butter spread to pan. Melt and move around pan to coat bottom and sides.
- Pour in egg mixture.
- Layer spinach and mushrooms into the egg.
- Top with feta cheese.
- Gently shake skillet to distribute the eggs into the spinach and mushrooms. Let bottom set for 1-2 minutes.
- 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.
- Check for doneness with toothpick.
- Cut into wedges and serve.
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/spinach-mushroom-and-feta-frittata/
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