Zutaten für Spinach Mushroom And Feta Frittata
- Fresh Spinach
- 1 tablespoon butter
- Red Bell Pepper
- 8oz (225g) sliced mushrooms
- 2 green onions, thinly sliced
- 1 medium zucchini, diced
- 6 large eggs
- 1/4 cup milk
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Fresh Ground Pepper
- 4oz (115g) crumbled feta cheese
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Zubereitung von Spinach Mushroom And Feta Frittata
- Wash and roughly chop 10oz (280g) fresh spinach. In a large saucepan over medium heat, cook spinach with 2 tablespoons of water, covered, until wilted (about 3-5 minutes), tossing once with a fork.
- Chop the wilted spinach roughly and squeeze out excess water using your hands or a clean kitchen towel.
- Melt 1 tablespoon of butter in a nonstick ovenproof 10-inch skillet over medium heat.
- Add 1/2 medium bell pepper (any color), chopped, 8oz (225g) sliced mushrooms, and 2 green onions, thinly sliced.
- Stir and sauté for 3 minutes.
- Add 1 medium zucchini, diced.
- Stir and sauté for another 3 minutes, or until vegetables are tender-crisp.
- Stir in the squeezed spinach.
- In a mixing bowl, whisk together 6 large eggs, 1/4 cup milk, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle 4oz (115g) crumbled feta cheese evenly over the top.
- Preheat oven to 350°F (175°C). Place the skillet in the preheated oven.
- Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden brown.
- Let the frittata stand for 5 minutes before slicing.
- Cut into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
15g
Fat
36g
Carbs
2g
