Mushroom Spinach Tomato Frittata w Feta
Source of Recipe
By The Canadian Living Test Kitchen
List of Ingredients
1 tbsp (15 mL) vegetable oil
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1 onion, chopped
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3 cups (750 mL) sliced mushrooms (about 8 oz/250 g)
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1 clove garlic, minced
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1/2 tsp (2 mL) each dried oregano and salt
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1/4 tsp (1 mL) pepper
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1 bag (10 oz/284 g) fresh spinach, trimmed and coarsely chopped
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6 eggs
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1/4 cup (50 mL) milk
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1/2 cup (125 mL) crumbled feta cheese
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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.
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