Dianne’s Fall Vegetable Frittata

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• 8 oz. fresh mushrooms
• ½ tsp minced garlic
• 1 bag fresh spinach, stems removed, lightly steam until wilted
• Red, yellow orange peppers, sliced into strips and sautéed
• Sun dried tomatoes, drained and chopped
• Artichoke hearts, drained and quartered
• 4 large eggs
• 1 cup milk
• 2 oz. feta cheese
• ¼ cup grated parmesan
• ½ cup shredded mozzarella
• salt & pepper to taste

Preheat your oven to 350 degrees.
Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet with a little olive oil, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). Do the same with sliced peppers. Spray a pie dish with non-stick spray. Squeeze the water out of the spinach and spread it out on the bottom of the pie dish. Then add sautéed peppers, sun dried tomatoes and artichoke quarters. Next add the cooked mushrooms and crumbled feta.
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Bake until the frittata is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

For the story behind this frittata, see the blog post Eat the Season.


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