Spinach Mushroom And Feta Frittata

A savory meatless dish for a light lunch or dinner.

In a large saucepan over medium heat , cook spinach in a small amount of water , covered , until wilted , 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.

fresh spinach, butter, red bell pepper, mushrooms, green onions, zucchini, eggs, milk, parsley, salt, fresh ground pepper, feta cheese