Spinach, Mushroom, and Feta Frittata
and green salad with lemon yogurt dressing
We're excited to bring back this delicious, vegetable-packed frittata. It's a classic from our archives that we last featured in 2021.
Smarts: Frittatas make great leftovers and can be served for breakfast, lunch, or dinner.
- 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
- 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
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.
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!