Spinach, Mushroom & Feta Frittata

Lori Hartnett Leave a Comment

Frittata 101: A good frittata is easy, cheap, and can be made with just about anything. And talk about versatile! You can serve them for breakfast, lunch or dinner. The first step is to cook your add-ins before the frittata bakes. Use whole milk, or at least 2% for best flavor and texture. Also, be careful not to overmix the eggs and milk. You want the frittata to have the texture of custard, not a kitchen sponge. Never over bake a frittata; when the top is golden brown, the interior is over baked. Experiment with what you have on hand!

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Spinach, Mushroom & Feta Frittata
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
Makes:   4 servings  
Makes:   4 servings  
  1. HEAT oven to 350ºF.
  2. HEAT skillet over medium heat; add olive oil. Add mushrooms, sun-dried tomatoes, onion, and oregano. Cook 5 to 7 minutes or until mushrooms and onion are tender, stirring occasionally. Add spinach; stir several minutes until spinach is slightly wilted. Spread evenly into greased 9-inch pie plate.
  3. WHISK eggs and milk just until blended. Stir in cheese, salt and pepper. Pour over vegetables; stir gently to mix.
  4. BAKE 24 to 26 minutes or until eggs are set.
Fresh Tips


My fave sundried tomatoes are sold at Trader Joe's in an 8.5 oz. jar.

Round out the meal with fresh fruit or a mixed green salad.

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