Tested till perfect Mushroom Spinach Tomato Frittata with Feta

Mushroom Spinach Tomato Frittata with Feta

Colourful, nutritious vegetables, such as spinach and tomatoes, star in this irresistible vegetarian dish.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 3 cups 3cupssliced mushroommushrooms, (about 8 oz/250 g)
  • 1 1garlic clovegarlic cloves, minced
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 bag 1bag(10 oz/284 g) fresh spinach, trimmed and coarsely chopped
  • 6 6eggeggs
  • 1/4 cup 1/4cupmilk
  • 1/2 cup 1/2cupcrumbled feta cheese
  • 2 2tomatoes, sliced
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In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes.

Add spinach; cover and cook, stirring once, just until spinach is wilted, about 5 minutes.

In bowl, whisk eggs with milk; add to pan along with cheese, stirring gently to combine. Reduce heat to medium-low. Top with tomatoes; cook, uncovered, for 10 minutes or until slightly runny. Broil for 3 to 5 minutes or until set. Cut into wedges.

Nutritional Information Per serving: about

cal 238 pro 16g total fat 15g sat. fat 5g
carb 12g fibre 4g sodium 612mg

% RDI:

calcium 21 iron 32 vit A 75 vit C 30
folate 62
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