Spinach, mushroom, feta, tomato Frittata
|
|
|
|
|
Ingredients
- 8 large eggs ($2.60)
- 5 cups baby spinach roughly chopped($2.50)
- 8 ounce crimini mushroom, sliced thin ($1.80)
- 1/3 cup feta cheese, cubed ($1.50)
- 1/3 cup grape tomatoes, halved ($0.55)
- Handful fresh chives, chopped ($0.00) from our garden
- Handful fresh parsley roughly chopped ($0.00) from our garden
- Handful fresh oregano, roughly chopped ($0.00) from our garden
- 1/2 cup milk (optional) ($0.08)
- 2 Tbsp olive oil ($0.25)
- 1/2 tsp salt plus more for seasoning ($0.03)
- pinch pepper ($0.02)
Instructions
- Prepare all your ingredients. Preheat oven to 400° F.
- In a medium-sized bowl, whisk eggs, milk and ½ tsp salt. Set aside nearby.
- Heat a 10” cast-iron skillet over medium-high heat. Add olive oil and saute mushrooms until softened about 5 minutes. Add a pinch of salt and pepper. Add spinach to pan and saute until wilted. Increase heat slightly to help evaporate extra liquid, if necessary.
- (If you increased heat, return to medium-high.) Slowly add egg mixture evenly to the pan, tilting slightly if needed.
- Sprinkle tomatoes, feta and herbs on top. Let cook for a few minutes until the sides are just about to set.
- Place skillet in middle of oven and bake for about 10 minutes, until center is cooked through. (You can cut a small slit in the middle to check for doneness. If egg mixture is raw or runny, cook for another minute or so. It will cook fast at this point so keep a close eye to avoid overcooking.) When it’s ready, remove from oven and let it rest for about 5 minutes. Slice in pieces and serve. Enjoy!
Recipe Notes
* Note regarding pricing: The herbs used in this recipe are from our garden which is why there is no price listed. The price for other items such as salt and pepper take into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
 |