Is there anything more classic than a Spinach + Mushroom + Feta combination?
[Excluding peanut butter + jelly, chocolate + mint, salt + pepper, and avocado with anything.]
I think in some circles they might even call this a Greek Omelette. Am I right?
In full disclosure, I’m not really an egg person. Never have been. Ask anyone who knows me, and they can tell you that I have had fruit + granola for breakfast every day for the last oohh… seven years or so? So eggs and I are in the beginning stages of our relationship.
At least we’re both morning people?
Anyway, as I mentioned a few days ago I did a photo shoot for a new project [!] and I decided to use my friend’s kitchen because it gets better light. When you’re strapped for cash but rich in culinary talent [yeah, I said it.], I told her I would compensate her with food.
She needed egg shells for a project… I needed eggs for a frittata… yaddayaddayadda. A dish was born!
I actually made mini frittatas with my campers this summer. It’s amazing how one recipe can feed a group of 20 six years old lunch for a day and a busy working girl breakfast for a week.
Six year old’s and 25 year old’s… we’re not so different after all!
Spinach + Mushroom + Feta Frittatas
makes 12 mini frittatas
1 c. milk
1 T. oil
1/2 small onion, diced
2 cloves garlic, minced
6 oz. spinach [one large bag]
8 mushrooms, thinly sliced
1/2 c. feta cheese
1 T. minced chives [I use a scissors to cut them]
1/2 t. salt
1/4 t. pepper [to taste… I added more than this ’cause I like things peppery]
Preheat the oven to 375. Lightly grease a muffin tin.
Whisk together the eggs and milk. Season with salt and pepper and set aside.
Heat 1 T oil in a skillet, and saute the diced onion and garlic. Add the mushrooms, and cook for 3-4 minutes until they start to brown. Add the spinach and cook until the spinach wilts down [about a minute]. Remove the pan from the heat and allow to cook for a few minutes.
Using the back of a spoon, press as much of the liquid as possible out of the spinach + mushroom mixture. [This will help ensure your frittatats don’t become soggy. Ew]. Portion into the muffin tins.
Pour the egg mixture over the vegetables until each tin until it is about 2/3 full. Sprinkle some feta cheese and a few chives on top.
Bake for 15 minutes, until golden brown. Enjoy warm, or wrap and freeze for a powerhouse breakfast all week!
Two may or may not have been consumed before I had time to snap a picture. Gotta pay the people!