Breakfast

 

T & G June 2015Town & Gown Magazine
June 2015
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Spinach, Mushroom, and Feta Frittata

  • ½ tablespoon unsalted butter
  • 8 ounces button mushrooms, rinsed, sliced
  • ½ teaspoon minced garlic
  • 1 (10 oz.) box frozen spinach, thawed, drained
  • 4 large eggs
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • 1 cup milk
  • 2 ounces feta cheese
  • Salt & pepper to taste

Preheat oven to 350 degrees.

Melt butter in a medium skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes until soft and most of their liquid has drained off. Add the garlic and sauté until fragrant, about 30 seconds.

Spread the spinach into an even layer onto the bottom of a prepared pie plate. Top with the cooked mushrooms and the feta cheese.

Whisk the eggs together to break the yolks. Add milk, parmesan, and salt and pepper. Pour egg mixture over mushrooms and spinach. Top with shredded mozzarella.

Bake for approximately 45 minutes until the center is set and the cheese is melted and golden brown.

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