SPINACH, MUSHROOM, AND FETA FRITTATA

Spinach, Mushroom, and Feta Frittata image

Provided by ratherbeswimmin

Categories Breakfast

Time 1h24m

Yield 4-6 serving(s)

Number Of Ingredients 12

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1 (6 ounce) bag fresh spinach, stems removed and rinsed
1 tablespoon butter or 1 tablespoon margarine
1 small red bell pepper, diced
4 ounces mushrooms, sliced
6 green onions, sliced (include some of the tender green tops)
1 small zucchini, unpeeled and diced
6 large eggs
2 tablespoons milk
3 tablespoons chopped parsley
1 1/2 teaspoons salt
fresh ground pepper
1/2 cup crumbled feta cheese

Steps:

In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
Chop spinach and squeeze dry.
Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
Stir in the spinach.
In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
Pour over vegetables in skillet.
Sprinkle feta cheese over the top.
Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
Let stand for 5 minutes.
Cut into wedges and serve.