Mushroom And Feta Frittata Recipes

MUSHROOM AND FETA FRITTATA

Steps:

• Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes or until softened. Dish out the vegetables and set aside. Mix the eggs, milk and parsley together in a bowl. Heat the butter in the sauté pan over medium heat. When the butter has melted and looks foamy, return the cooked vegetables to the pan. Scatter the feta and Parmesan cheeses on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Season to taste with freshly ground black pepper.

SPINACH, MUSHROOM, AND FETA FRITTATA

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.

SPINACH FETA FRITTATA

Steps:

• Preheat oven to 350F degrees.
• Cook onion in olive oil until opaque in a medium skillet.
• Add mushrooms and cook for about 1 minute.
• Add the spinach and cook until warmed through.
• Grease a 9" casserole dish with cooking spray.
• Put the vegie mixture in the bottom of the casserole dish.
• Add crumbled feta to the eggs and pour over.
• Top with mozzarella cheese.
• Bake at 350F for approx 30 minutes, or until the eggs are solid.
• Cool for about 5 minutes then cut into serving size squares.