Lunch recipe · from the recipe book

Feta-Dill Mushroom Spinach Frittata with Pears

Name: Feta-Dill Mushroom Spinach Frittata with Pears
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 9 large (450 g) Eggs; 3 oz (80 g) Plain Greek yogurt, nonfat; 3½ cups sliced (250 g) White mushrooms, sliced; 4 cups loosely packed (120 g) Baby spinach; ½ cup chopped (80 g) Yellow onion, thinly sliced; 2 cloves (6 g) Garlic, minced; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ⅔ cup sprigs (6 g) Fresh dill, chopped; 1 tsp (1 g) Dried thyme; 1 tbsp (15 g) Olive oil; ¼ tsp (1.5 g) Salt; ¼ tsp (0.5 g) Black pepper; 2 medium (356 g) Pears, cored and sliced; 1 cup pitted (154 g) Sweet cherries, pitted and halved; 2 tsp (10 g) Lemon juice

A tender, custardy frittata with browned thyme mushrooms, silky spinach, tangy feta and fresh dill, served with crisp pear and grape-sweet cherries.

Oven
40 min · 20 min hands-on
Serves 4
Vegetarian
Gluten-free

Up to 30 g carbs
Protein 20 g+
Sodium 600 mg or less
500 calories or less

Ingredients

9 large450 gEggs
3 oz80 gPlain Greek yogurt, nonfat
3½ cups sliced250 gWhite mushroomssliced
4 cups loosely packed120 gBaby spinach
½ cup chopped80 gYellow onionthinly sliced
2 cloves6 gGarlicminced
⅓ cup crumbled60 gFeta cheesecrumbled
⅔ cup sprigs6 gFresh dillchopped
1 tsp1 gDried thyme
1 tbsp15 gOlive oil
¼ tsp1.5 gSalt
¼ tsp0.5 gBlack pepper
2 medium356 gPearscored and sliced
1 cup pitted154 gSweet cherriespitted and halved
2 tsp10 gLemon juice

Steps

Preheat the oven to 375°F (190°C).
In a bowl, whisk the eggs with the Greek yogurt, salt and black pepper until smooth; stir in the dill and set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms are browned and their liquid has cooked off, about 7 minutes.
Stir in the garlic and thyme and cook 30 seconds, then add the spinach and stir until just wilted, about 1 minute.
Spread the vegetables evenly, pour the egg mixture over them, and scatter the feta on top. Cook without stirring until the edges begin to set, about 2 minutes.
Transfer the skillet to the oven and bake until the center is set and reaches 160°F (71°C), 12 to 15 minutes.
While it bakes, toss the pear and cherries with the lemon juice.
Let the frittata rest 5 minutes, cut into 4 wedges and serve with the fruit.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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Feta-Dill Mushroom Spinach Frittata with Pears

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