Spinach, Mushroom, And Feta Frittata

Total Time: 1 hr 24 mins Preparation Time: 45 mins Cook Time: 39 mins

Ingredients

• Servings: 4
• 1 (6 ounce) bag fresh spinach, stems removed and rinsed
• 1 tablespoon butter or 1 tablespoon margarine
• 1 small red bell pepper, diced
• 4 ounces mushrooms, sliced
• 6 green onions, sliced (include some of the tender green tops)
• 1 small zucchini, unpeeled and diced
• 6 large eggs
• 2 tablespoons milk
• 3 tablespoons chopped parsley
• 1 1/2 teaspoons salt
• fresh ground pepper
• 1/2 cup crumbled feta cheese

Recipe

• 1 in a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• 2 chop spinach and squeeze dry.
• 3 melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• 4 add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• 5 add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• 6 stir in the spinach.
• 7 in a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• 8 pour over vegetables in skillet.
• 9 sprinkle feta cheese over the top.
• 10 put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• 11 let stand for 5 minutes.
• 12 cut into wedges and serve.