{"format":"mise-recipe/0.1","url":"https://mise.how/mushroom-spinach-feta-frittata","recipe":{"slug":"mushroom-spinach-feta-frittata","title":"Mushroom, Spinach, and Feta Frittata","author":"Mise Test Kitchen","summary":"Breakfast for dinner: a puffy oven frittata packed with browned mushrooms, spinach, tomatoes, and salty feta.","servings":4,"yieldLabel":"servings","prepMin":10,"cookMin":20,"parentSlug":null,"cover":null,"palette":["#F0E6CC","#FBFAF4","#E9C14A","#5E8F45"],"tags":["dinner","vegetarian","gluten-free","quick"],"visibility":"public","createdAt":"2026-10-07 15:18:46","ownerId":null,"source":"web","ingredients":[{"key":"eggs","qty":10,"unit":"each","item":"large eggs","ingredientId":"eggs"},{"key":"milk","qty":0.25,"unit":"cup","item":"whole milk","ingredientId":"milk"},{"key":"salt","qty":1,"unit":"tsp","item":"kosher salt","density":0.6,"ingredientId":"salt"},{"key":"pepper","qty":0.5,"unit":"tsp","item":"black pepper","density":0.45,"ingredientId":"black-pepper"},{"key":"oil","qty":2,"unit":"tbsp","item":"olive oil","ingredientId":"olive-oil"},{"key":"onion","qty":0.5,"unit":"each","item":"red onion","note":"thinly sliced","density":0.68,"ingredientId":"red-onion"},{"key":"mushrooms","qty":8,"unit":"oz","item":"cremini mushrooms","note":"sliced","density":0.3,"ingredientId":"mushrooms"},{"key":"garlic","qty":2,"unit":"clove","item":"garlic","note":"minced","density":0.56,"ingredientId":"garlic"},{"key":"spinach","qty":5,"unit":"oz","item":"baby spinach","density":0.05,"ingredientId":"spinach"},{"key":"tomatoes","qty":1,"unit":"cup","item":"cherry tomatoes","note":"halved","density":0.6,"ingredientId":"cherry-tomatoes"},{"key":"feta","qty":0.5,"unit":"cup","item":"crumbled feta","density":0.6,"ingredientId":"feta"}],"steps":[{"body":"Heat the oven to {t:400}. Whisk {eggs}, {milk}, {salt:3/4}, and {pepper} in a bowl.","media":null},{"body":"Heat {oil} in a 10-inch ovenproof nonstick skillet over medium-high heat. Cook {onion} and {mushrooms} with the rest of the salt ({salt:1/4}) until browned.","timerSec":420,"media":null},{"body":"Add {garlic}, then {spinach} a handful at a time, and cook until wilted and the pan is dry.","media":null},{"body":"Spread the vegetables evenly, pour in the eggs, and scatter {tomatoes} and {feta} on top. Cook without stirring until the edges set.","timerSec":120,"media":null},{"body":"Bake until the center is just set and the top is puffed.","timerSec":600,"media":null},{"body":"Rest 5 minutes, then slide onto a board and cut into wedges.","media":null}]},"resolved":{"servings":4,"units":"us","ingredients":["10 large eggs","¼ cup whole milk","1 tsp kosher salt","½ tsp black pepper","2 tbsp olive oil","½ red onion, thinly sliced","8 oz cremini mushrooms, sliced","2 cloves garlic, minced","5 oz baby spinach","1 cup cherry tomatoes, halved","½ cup crumbled feta"],"steps":["Heat the oven to 400°F. Whisk 10 large eggs, ¼ cup whole milk, ¾ tsp kosher salt, and ½ tsp black pepper in a bowl.","Heat 2 tbsp olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Cook ½ red onion and 8 oz cremini mushrooms with the rest of the salt (¼ tsp kosher salt) until browned.","Add 2 cloves garlic, then 5 oz baby spinach a handful at a time, and cook until wilted and the pan is dry.","Spread the vegetables evenly, pour in the eggs, and scatter 1 cup cherry tomatoes and ½ cup crumbled feta on top. Cook without stirring until the edges set.","Bake until the center is just set and the top is puffed.","Rest 5 minutes, then slide onto a board and cut into wedges."]},"schema_org":{"@context":"https://schema.org","@type":"Recipe","@id":"https://mise.how/mushroom-spinach-feta-frittata","url":"https://mise.how/mushroom-spinach-feta-frittata","name":"Mushroom, Spinach, and Feta Frittata","description":"Breakfast for dinner: a puffy oven frittata packed with browned mushrooms, spinach, tomatoes, and salty feta.","author":{"@type":"Person","name":"Mise Test Kitchen"},"datePublished":"2026-10-07","image":["https://mise.how/mushroom-spinach-feta-frittata/opengraph-image"],"prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","recipeYield":"4 servings","keywords":"dinner, vegetarian, gluten-free, quick","recipeIngredient":["10 large eggs","¼ cup whole milk","1 tsp kosher salt","½ tsp black pepper","2 tbsp olive oil","½ red onion, thinly sliced","8 oz cremini mushrooms, sliced","2 cloves garlic, minced","5 oz baby spinach","1 cup cherry tomatoes, halved","½ cup crumbled feta"],"recipeInstructions":[{"@type":"HowToStep","position":1,"text":"Heat the oven to 400°F. Whisk 10 large eggs, ¼ cup whole milk, ¾ tsp kosher salt, and ½ tsp black pepper in a bowl.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-1"},{"@type":"HowToStep","position":2,"text":"Heat 2 tbsp olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Cook ½ red onion and 8 oz cremini mushrooms with the rest of the salt (¼ tsp kosher salt) until browned.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-2"},{"@type":"HowToStep","position":3,"text":"Add 2 cloves garlic, then 5 oz baby spinach a handful at a time, and cook until wilted and the pan is dry.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-3"},{"@type":"HowToStep","position":4,"text":"Spread the vegetables evenly, pour in the eggs, and scatter 1 cup cherry tomatoes and ½ cup crumbled feta on top. Cook without stirring until the edges set.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-4"},{"@type":"HowToStep","position":5,"text":"Bake until the center is just set and the top is puffed.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-5"},{"@type":"HowToStep","position":6,"text":"Rest 5 minutes, then slide onto a board and cut into wedges.","url":"https://mise.how/mushroom-spinach-feta-frittata#step-6"}],"suitableForDiet":"https://schema.org/VegetarianDiet"}}