Spinach Mushroom Feta Frittata

This is a great breakfast to prepare ahead. It’s much lighter than a quiche & like an open face omelet. Traditionally, frittata’s cook on the oven for about 5-7 minutes & then finish cooking in the oven. I decided to simplify things and just bake in the oven. Serves 4. Sorry no food photograph’s, my focus is on making simple, tasty food for my family. For a collage of photos from my other recipes, please see the main menu.


  • 9 eggs
  • 1/2 evaporated milk
  • 1/2 cup feta cheese
  • 1 handful of spinach
  • 1/2 diced onion
  • 1/2 cup diced mushrooms
  • 1/4 teaspoon salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon finely ground black pepper


  • Combine eggs, milk, salt, pepper & basil. Stir well, just until eggs and milk are blended.
  • Grease a 9 inch pie pan. Place spinach on the bottom. Top with onions, mushrooms & lastly the feta cheese. Give it a light sprinkling of salt.
  • Evenly pour the eggs over the spinach.
  • Bake at 350 degrees for 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s