Spinach Mushroom Feta Frittata
Frittata is an egg based dish originating in Italian cuisine. Think of a large omelet baked in your oven with all the goodies mixed throughout instead of tucked inside.
My favorite frittata combination is this one right here, and I was lucky enough to still have duck eggs leftover from my latest farmer's market excursion when making it this time around so I was able to use 2 fewer eggs. Lol.
Make sure you use an oven-safe skillet for this dish because you'll be going from stove top to oven.
Spinach Mushroom Feta Frittata
Frittata is an egg based dish originating in Italian cuisine. Think of a large omelet baked in your oven with all the goodies mixed throughout instead of tucked inside.
My favorite frittata combination is this one right here, and I was lucky enough to still have duck eggs leftover from my latest farmer's market excursion when making it this time around so I was able to use 2 fewer eggs. Lol.
Make sure you use an oven-safe skillet for this dish because you'll be going from stove top to oven.
Open in Cookpad AppSteps
- 1
Preheat oven to 350°F. Crack eggs into a medium bowl. Add milk and pepper. Wisk to scramble together. Gently stir in feta. Set aside.
- 2
Heat a 10" oven safe skillet over medium heat. Add butter and oil. As soon as butter is fully melted add mushrooms. Sprinkle with salt, garlic powder, and onion powder. Cook until mushrooms begin to exude their juices, stirring frequently. About 4-5 minutes.
- 3
Add spinach to skillet. Stir to combine with mushrooms. Cook until spinach is completely wilted. About 2 minutes more.
- 4
Pour egg mixture over mushrooms and spinach. Give everything a quick stir to distribute mushrooms and spinach evenly throughout eggs. Continue cooking on stove top 2 more minutes.
- 5
Transfer skillet to oven. Bake until set (a knife inserted in center comes out clean). About 15-20 minutes. Remove from oven. Let rest 5 minutes. Run a knife around the edges to loosen from the sides. Cut into 6 slices. Enjoy!
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