This delicious frittata includes two types of cheese and plenty of veggies. It's easy to make but always impresses! Serve with potatoes, a side salad, or fresh fruit.
1cupsliced mushrooms, I prefer baby portabella. If any are large cut them into thirds or fourths.
handfulfresh spinach leaves
1tablespoongarlic, minced
To Finish
8eggs
½cupmilk
1teaspoondried oregano
¾teaspoonsalt
¼teaspoonground mustard
¼teaspooncayenne pepper
¼teaspoonblack pepper
1cupshredded mozzarella cheese
½cupfeta cheese
Instructions
Preheat oven to 425 degrees.
Add oil to a cast iron skillet on medium to medium-high heat. Once hot, add mushrooms, onion, and bell pepper to the skillet. Sauté until vegetables are tender. Then stir in garlic and spinach. Sauté until spinach is wilted, about one minute.
Meanwhile, whisk together the eggs, milk, oregano, salt, ground mustard, cayenne pepper, and black pepper.
When the vegetables are done, turn off the stove. Spread across the bottom of the skillet so they're evenly distributed. Layer the shredded cheese and feta cheese on top. Pour the egg mixture over everything.
Bake until the center is just set, 23 to 28 minutes. (This frittata takes longer to cook than my other frittata recipes due to the quantity of vegetables.) Check to make sure the center isn't very wiggly and then remove from the oven. Let it rest for a few minutes before serving. The frittata will bubble a lot in the oven and settle down as it rests.
Slice and serve with fresh fruit and a side salad or potatoes.