Mushroom And Feta Frittata Recipes

BAKED VEGETABLE FRITTATA

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
• Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
• Lower oven to 180°C/350°F (160°C fan).
• Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
• Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
• Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
• Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
• Bake: Bake 40 minutes until centre is just set.
• Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
• Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

SPINACH, MUSHROOM, AND FETA FRITTATA

Steps:

• In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• Chop spinach and squeeze dry.
• Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• Stir in the spinach.
• In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• Pour over vegetables in skillet.
• Sprinkle feta cheese over the top.
• Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• Let stand for 5 minutes.
• Cut into wedges and serve.