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Mushroom Spinach Tomato Frittata with Feta

By The Canadian Living Test Kitchen

Tested till perfect

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Mushroom Spinach Tomato Frittata with Feta

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 238
pro 16 g
total fat 15 g
sat. fat 5 g
carb 12 g
fibre 4 g
sodium 612 mg
% RDI: -
calcium 21
iron 32
vit A 75
vit C 30
folate 62

More great recipes from this menu:

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

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 3 cups sliced mushrooms, (about 8 oz/250 g)
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bag (10 oz/284 g) fresh spinach, trimmed and coarsely chopped
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup crumbled feta cheese
  • 2 tomatoes, sliced

Preparation

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.

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