Spinach, Mushroom, and Feta Frittata
and green salad with lemon yogurt dressing

Name: Spinach, Mushroom, and Feta Frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 8 oz Mushrooms, any button, quartered; 8 Eggs, whisked; 3 Tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 5 oz Baby spinach; 3 oz Cheese, feta, crumbled; 1 clove Garlic, chopped; 2 Tbsp Lemon juice; 2 Tbsp Yogurt, plain or Greek; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

We dug deep in the Cook Smarts archive to bring back this delicious and classic frittata. It was first featured in a meal plan back in 2014!
Smarts: Frittatas make great leftovers and can be served for breakfast, lunch, or dinner.

Ingredients

Metric

Servings:

Spinach, Mushroom, and Feta Frittata:

Onions, medium - 1 , diced
Mushrooms, any button - 8 oz , quartered
Eggs - 8 , whisked
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Baby spinach - 5 oz
Cheese, feta - 3 oz , crumbled

Green Salad with Lemon Yogurt Dressing:

Garlic - 1 clove , chopped
Lemon juice - 2 Tbsp
Yogurt, plain or Greek - 2 Tbsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Mixed greens - 5 oz

Prep

Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make dressing - Whisk together garlic, lemon juice, yogurt, and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
Eggs - Whisk together eggs, milk, salt, and black pepper.

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Make

Heat oven to 425F / 218C.
While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
To heated skillet add cooking oil and then onions to heated oil. Saute until tender, 3 to 5 minutes.
Add mushrooms and saute until very tender and golden brown, 6 to 8 minutes. Season with some salt.
Stir in spinach leaves until slightly wilted, 3 to 4 minutes more.
Pour egg mixture over vegetables and stir to combine.
Crumble feta over top.
Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
Just before serving, toss greens with dressing.
Slice frittata and serve with salad. Enjoy!

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Spinach, Mushroom, and Feta Frittata and green salad with lemon yogurt dressing