Three of my current obsessions include food in muffin form, feta cheese, and dishes that are quick and easy to make. Making anything in the form of a “muffin” automatically makes it more fun to eat, feta cheese adds a delicious bite to almost anything, and lately, I just don’t have the time or energy to cook elaborate meals.
Breakfast for dinner is pretty much the best lazy girl’s way of cooking and eating a healthy, filling, and varied meal. And these spinach, mushroom and feta frittatas are clearly a manifestation of my three current obsessions.
The inspiration for these came from Pinterest- yet another recent obsession. I think I officially have an obsessive personality. That’s ok- there are worse things to be addicted to than Pinterest and feta cheese, right!?
These frittatas are so simple to make. The feta/spinach/mushroom combo was fabulous, but so many other mix-ins could work as well. Sun dried tomato and feta or broccoli and cheddar cheese would be great twists.
Spinach, Mushroom, and Feta Muffin Frittatas
Yield: 9-10 muffins
Adapted from: The Manila Spoon’s Recipe
- 1 Package (8 oz) baby bella mushrooms, finely diced
- 1 Package (5 oz) baby spinach
- 1 cup feta cheese
- 4 Lage eggs
- 1-2 TBS olive oil
- Salt and pepper, to taste
1. Preheat oven to 375 degrees.
2. Clean mushrooms by wiping them with a damp paper towel, then finely dice them.
3. Heat olive oil in a large skillet on medium heat and add mushrooms. Cook mushrooms for about 5-6 minutes, then remove from heat and set aside.
4. In the same skillet the mushrooms were in, add the spinach and a few TBS of water. Allow the spinach to wilt over medium/low heat for a minutes until it is all shriveled an wilted.
5. Remove spinach from heat and allow to cool slightly. Then, gently blot spinach with paper towels to remove any excess moisture.
6. In a large bowel, whisk the eggs, then add the mushrooms (not including any liquid they released during cooking), feta cheese, and spinach. Stir to combine. Add salt and pepper to taste.
7. Spoon mixture into a non-greased muffin tray. Bake in the oven for about 20 minutes, or until a toothpick inserted comes out clean. Allow to cool in tin for a few minutes, then enjoy :)
These stay fresh for a few days wrapped and refrigerated, so they also make the perfect grab-and-heat breakfast or light snack. A weeknight meal that is easy, fun, and healthy? Yes, please!
What are your favorite ways to enjoy breakfast for dinner?
What are your favorite foods to make in fun forms?