By admin | February 17, 2012

Photo: Susan Russo

By: Kristin Braswell

Searching for the perfect brunch dish can sometimes be daunting. I love eggs; they always make a great brunch option. Omelets, quiches, scrambled, over-easy — the versatility of eggs never end. It’s also a great meal for anytime of day. My favorite way to prepare eggs is as a frittata. It’s a quick, large portion meal that works well with just about any ingredient.  I often throw black beans, chunks of avocado, chives and a dollop of sour cream on top of what I’ve coined my southwestern frittata. Kale and Swiss chard are also lovely and nutrient rich ingredients to consider.

A simple frittata to begin with includes feta, spinach and mushroom. Feta works well in eggs because its flavor does not get lost in the dish; its tanginess in the smooth texture of the eggs is as complementary as it is delicious. This is the perfect meal for an at-home brunch session this weekend.  Enjoy!

For more brunch recipes, click here.

Spinach, Feta and Mushroom Frittata Recipe

Makes 4 servings

6 eggs
1/4 cup chopped onion
1 glove garlic, minced
1 tablespoon olive oil
2 cups torn fresh spinach
1 cup crumbled Feta cheese
Salt and pepper
1 tablespoon of oregano


  1. In a bowl beat eggs and seasoning; set aside.
  2. In a 10-inch broiler proof or regular skillet cook onion and garlic in olive oil until tender. Stir in fresh spinach and cook for 1-2 minutes.
  3. Mix in half amount of cheese.
  4. Pour egg mixture into skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture to allow uncooked portions to run underneath. Continue cooking and lifting edges till egg mixture is almost set for 5-8 minutes.
  5. Place broiler proof skillet under the broiler for 1 to 2 minutes or until top is just set. Sprinkle with the remaining Feta cheese. Cut into wedges.

Kristin Braswell is a food and lifestyle writer, currently developing a cooking web series set to premiere this month called “The Food.”  Follow her on Twitter @brooklynwriter1. 

Photo: Susan Russo

For more recipes from Kristin, follow me on Twitter (@MarcusCooks)


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