Mushroom, Spinach, and Feta Frittata

Mushroom, Spinach, and Feta Frittata

I made this recipe for a girls’ brunch in.  We had mimosas, blueberry muffins, and this delicious frittata.  It really is pretty easy to make, and simple enough to do a for a small crowd (while still being a socialable host! Although, I forgot pics!)  

Ingredients:

-          2 tbsp butter

-          1 (10 oz.) box of frozen spinach, defrosted and drained (or 1 pound fresh spinach cooked down)

-          1 cup sliced mushrooms

-          6 large eggs

-          ½ cup milk

-          1 cup feta cheese, crumbled

-          1/2 teaspoon salt

-          1/2 teaspoon ground black pepper

-          

Directions:

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. (I recommend a cast-iron if you have one.) 

Saute mushrooms until browned. (Note: Do not add salt to mushrooms or more moisture will come out while cooking.)  When cooked, add spinach to warm through.

(You can cook the mushrooms ahead of time, which is a great time saver when you’re the hostess with the mostest.)

While mushrooms are cooking, whisk eggs, milk 3/4 cup feta cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 

Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup feta cheese. 

Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. 

Cut into wedges and serve.

Original Recipe: http://www.epicurious.com/recipes/food/views/leek-and-asparagus-frittata-241324

Tips From: http://www.bonappetit.com/test-kitchen/common-mistakes/article/frittata-common-mistakes