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Mushroom Spinach Tomato Frittata w Feta




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 tbsp (15 mL) vegetable oil

•
1 onion, chopped

•
3 cups (750 mL) sliced mushrooms (about 8 oz/250 g)

•
1 clove garlic, minced

•
1/2 tsp (2 mL) each dried oregano and salt

•
1/4 tsp (1 mL) pepper

•
1 bag (10 oz/284 g) fresh spinach, trimmed and coarsely chopped

•
6 eggs

•
1/4 cup (50 mL) milk

•
1/2 cup (125 mL) crumbled feta cheese

•
2 tomatoes, sliced


Recipe



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.