Mushroom and Spinach Baked Fritatta

Mushrooms, spinach and feta make for a savory start to the day. This is a good dish to make on the weekend and have as leftovers during the week.
Mushroom and spinach baked frittata

*Mushroom and spinach baked frittata Sliced tomato Black coffee*

Makes 4 servings

6 eggs
4 oz feta cheese
2 green onions
8 oz sliced mushrooms
5 oz baby spinach
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 350 degrees.
  2. While oven heats, heat a drizzle of olive oil in a large nonstick pan. Add green onions and sautee briefly. Add mushrooms and cook until tender, stirring occasionally. Add spinach and stir until wilted. Season with salt and pepper.
  3. Transfer spinach-mushroom mixture to a 9-inch pie plate. Sprinkle with feta cheese.
  4. Beat eggs and pour over pie plate contents.
  5. Bake for 30 minutes or until set in center.

Donna Whitlock

Donna Whitlock


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