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Spinach Mushroom Scallion And Feta Cheese Frittata Recipe
|Olive oil||1 1⁄2 Tablespoon|
|White mushrooms||4 Ounce, trimmed, wiped, and thinly sliced|
|Thinly sliced green onions||1⁄2 Cup (8 tbs) (Green Parts Included, Scallions)|
|Feta cheese||4 Ounce, crumbled|
|Frozen spinach||10 Ounce, defrosted and pressed very dry in a strainer (1 Package)|
|Dill weed/1 tablespoon dried dill weed||3 Tablespoon, minced (Fresh)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Ground red pepper||1 Pinch|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1110 Calories from Fat 681
% Daily Value*
Total Fat 77 g118.4%
Saturated Fat 29.1 g145.4%
Trans Fat 0 g
Cholesterol 1158.3 mg
Sodium 2418.5 mg100.8%
Total Carbohydrates 52 g17.4%
Dietary Fiber 18 g72%
Sugars 12.1 g
Protein 71 g142.8%
Vitamin A 783.8% Vitamin C 95.7%
Calcium 189.9% Iron 191.6%
*Based on a 2000 Calorie diet
In a heavy 10 inch skillet, heat the oil until hot.
Add the mushrooms, and saute them over medium heat, stirring often, until just wilted, about 1 to 2 minutes.
Add the scallions and continue cooking for 30 seconds longer.
Scrape the mushrooms and scal lions into the egg mixture.
Add the feta cheese, spinach, dillweed, nutmeg, salt, red pepper, and ground pepper to the eggs, and mix well.
Put the remaining oil in the skillet and heat over high heat until the oil is hot.
Pour in the egg mixture and shake the skillet to distribute the ingredients evenly.
Adjust the heat to medium-low.
After 7 or 8 minutes, begin to loosen the edges with a knife or spatula, gradually working under the entire frittata.
Shake the pan to be sure that it's completely free, then flip the frittata, as above, and continue cooking for 4 to 5 minutes longer.
Loosen, if necessary, before removing.