Spinach, Mushroom, and Feta Frittata

Spinach, Mushroom, and Feta Frittata

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 wedge)
  • Cook time: 27 Minutes
  • Prep time: 6 Minutes


  • 2 large eggs
  • 1 (16-ounce) carton egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion (1 small)
  • 1 (8-ounce) package sliced mushrooms
  • 1 (6-ounce) package fresh baby spinach
  • 1/2 cup (2 ounces) crumbled feta cheese


Preheat broiler.

. Combine first 4 ingredients in a large bowl; stir well with a whisk.

. Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; sauté 9 minutes or until liquid evaporates. Add spinach; cook 4 minutes or until liquid evaporates. Add egg mixture; stir well. Reduce heat to medium-low; cook 8 minutes or until edges are set. Sprinkle with cheese. Wrap handle of pan with foil, and broil 5 minutes or until egg is set and lightly browned.

Note: To speed up the cooking process of a frittata, loosen edges of frittata from pan with a spatula and allow raw egg mixture to run to the bottom of the pan.

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 9.0g
  • Saturated fat: 3.9g
  • Protein: 20.0g
  • Carbohydrate: 12.3g
  • Cholesterol: 122mg
  • Iron: 4.3mg
  • Sodium: 695mg
  • Calories from fat: 39%
  • Fiber: 3.1g
  • Calcium: 182mg

Go to Full Version of

Spinach, Mushroom, and Feta Frittata Recipe