You are|Are|Again} looking for idea recipes spinach mushroom feta frittata that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious spinach mushroom feta frittata should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of spinach mushroom feta frittata, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare spinach mushroom feta frittata delicious home, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings must exist for make

1. Use 8 large eggs
2. Prepare 4 oz button mushrooms - sliced
3. Take 2 large handfuls fresh spinach - roughly chopped
4. Use 1/4 cup Feta cheese - crumbled
5. Take 2 tbs unsalted butter
6. Take 2 tbs olive oil
7. Prepare 2 tbs milk
8. Prepare 1/2 tsp salt
9. Prepare 1/4 tsp black pepper
10. Take 1/4 tsp garlic powder
11. Prepare 1/4 tsp onion powder

When the oil becomes shimmery, pour the egg mixture into the skillet. Add in spinach leaves and toss through to let the heat wilt the spinach. Pour in egg and feta mixture. Stir to mix everything through and then transfer to oven.

Steps to make Spinach Mushroom Feta Frittata:

1. Preheat oven to 350°F. Crack eggs into a medium bowl. Add milk and pepper. Wisk to scramble together. Gently stir in feta. Set aside.
2. Heat a 10" oven safe skillet over medium heat. Add butter and oil. As soon as butter is fully melted add mushrooms. Sprinkle with salt, garlic powder, and onion powder. Cook until mushrooms begin to exude their juices, stirring frequently. About 4-5 minutes.
3. Add spinach to skillet. Stir to combine with mushrooms. Cook until spinach is completely wilted. About 2 minutes more.
4. Pour egg mixture over mushrooms and spinach. Give everything a quick stir to distribute mushrooms and spinach evenly throughout eggs. Continue cooking on stove top 2 more minutes.
5. Transfer skillet to oven. Bake until set (a knife inserted in center comes out clean). About 15-20 minutes. Remove from oven. Let rest 5 minutes. Run a knife around the edges to loosen from the sides. Cut into 6 slices. Enjoy!
6. Done and ready to serve!

Add a pinch of salt and pepper. Add spinach to pan and saute until wilted. Increase heat slightly to help evaporate extra liquid, if necessary. (If you increased heat, return to medium-high.) Slowly add egg mixture evenly to the pan, tilting slightly if needed. Stir in potatoes and spinach, and remove from heat. Place spinach in a separate saucepan.

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