Spinach, Mushroom & Feta Breakfast Frittata
Description
A savory, protein-packed breakfast with a little café-style charm!!!
There’s something wonderfully old-fashioned about a good frittata. It’s simple, satisfying, and makes the kitchen smell downright fabulous while it bakes. This one is packed with earthy mushrooms, tender spinach, and tangy feta, all nestled into fluffy, golden eggs.
It’s an easy breakfast for a busy morning, but it’s pretty enough to serve for a leisurely weekend brunch, too. Slice it into wedges and serve it warm with fresh fruit or a crisp green salad on the side. One pan, four servings, and breakfast is officially handled!
Ingredients
Instructions
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Preheat the oven. Heat oven to 375°F. Lightly grease a 9-inch oven-safe skillet or baking dish with nonstick cooking spray.
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Whisk the eggs. In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
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Sauté the vegetables. Heat the olive oil in an oven-safe skillet over medium heat. Add the mushrooms and cook for 4 to 5 minutes, until softened and lightly browned. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
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Add the eggs. Spread the vegetables evenly around the skillet. Pour the egg mixture over the top and gently shake the skillet so the eggs settle around the vegetables.
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Add the cheese. Sprinkle the feta and mozzarella evenly over the top.
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Bake. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the center is set and the top is lightly golden.
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Finish and serve. Let the frittata rest for 5 minutes before slicing. Sprinkle with fresh parsley and serve warm.
Note
Midge's Tip
Don’t rush the resting time. Giving the frittata a few minutes to settle makes it easier to slice and keeps those beautiful wedges together.
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