Vegetable Frittata

Visit the Maid’s Quarters Bed and Breakfast in Pottsville.  This lovely Bed and Breakfast and Tearoom is perfect for a cozy getaway or tea with friends.  Inn keeper and owner Allyson Chryst prepares a fabulous Vegetable Frittata recipe.

Vegetable Frittata Recipe
4 large eggs
1 over-flowing cup of cottage cheese
1 cup sliced mushrooms
4 cups baby spinach
½ cup chopped onions
1/2 cup diced tomatoes
¼-1/2 cup feta cheese
Dry cooking sherry
Olive oil
Salt and pepper to taste
Parsley and paprika for sprinkling

Preheat the oven to 375 degrees
In a large sauté pan, heat enough olive oil to coat the pan. Add the mushrooms and onions. Add a dash each of salt and pepper. Drizzle some dry cooking sherry on top vegetable mixture to add flavor. Sauté for about 5 minutes. Add the spinach and sauté just until spinach is wilted. Remove pan from the heat and add the tomatoes and feta cheese and stir to combine.