Mushroom, Spinach and Feta Frittata

Mushroom, Spinach and Feta Frittata is an easy breakfast recipe that’s perfect for brunch, lunch, dinner or weekday breakfasts.

I made you a frittata today! With mushrooms. And spinach. And cheese (duh).

I’ve always considered myself a pretty healthy eater, but when my doctor told me during my most recent appointment that I need to eat more leafy greens, I got a little offended. Then I pretended that it’s just something he has to tell all his patients. Because it’s just generally good health advice. It must have nothing to do with my iron deficiency. Nope. I’m a perfect healthy eater. With perfectly healthy eating habits. (If anyone tells him about all the Halloween candy I ate this week, I’ll give you a noogy).

At least that wasn’t half as bad as the time I ate Cheetos right before getting blood drawn. Needless to say, I had to return for further testing after my “junk food” levels were abnormally high. *Face palm.*

After I accepted the fact that he’s probably right and I probably do need to eat more leafy greens, I got to brainstorming ways to eat them in the winter, since I can’t stand salads when it’s snowing.

And this Mushroom, Spinach and Feta Frittata is what I came up with. Sneaking your leafy greens into breakfast is actually a genius idea. Whether you blend them into smoothies, scramble them with your eggs, or bake them into a frittata … eating leaves is a great way to start any day. (Said no one ever).

But seriously, this frittata is delicious. The feta cheese compliments the mushrooms and spinach perfectly. Plus, it’s super duper easy to make! Make this on Sunday for food prep for the week, or whip it up for a weekend brunch, or make it for lunch or dinner. You’ll surely love this Mushroom, Spinach and Feta Frittata even if you don’t like leafy greens.

I’m making Mushroom, Spinach and Feta Frittata before my next doctor’s appointment. And I might just show up with spinach still in my teeth. TAKE THAT!

Mushroom, Spinach & Feta Frittata

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 8-ounce container presliced mushrooms
• Salt and freshly ground pepper
• 1 to 2 garlic cloves (to taste), minced
• 1 6-ounce bag baby spinach, rinsed
• 8 eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons low-fat milk

Instructions

1. In a 10- or 12-inch skillet, heat 1 tablespoon olive oil and sauté mushrooms until they begin to sweat. Season with salt and pepper, and add the garlic, cooking 1 minute more.
2. One handful at a time, add the spinach and cook until it begins to wilt.
3. While the mushrooms are cooking, beat the eggs in a large bowl. Add milk, the mushroom mixture, and more salt and pepper, if desired.
4. Heat the remaining olive oil until it feels hot when you hold your hand 1 inch above it. Pour the egg mixture in the pan, sprinkle with feta cheese, and swirl it around so the eggs cover the entire surface. Cover and cook 10 minutes, shaking the pan gently periodically.
5. When the eggs are almost set, but with a portion on top that's not set, uncover and place the pan under the broiler for 1-2 minutes. Watch closely so it doesn't burn, and cook until just set.
6. Let the frittata sit for 5 minutes. Carefully loosen it from the pan with a spatula and slide it onto a plate. Cut into slices and serve!

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