Mushroom Lover's Frittata with Spinach and Cheese

Ingredients

• 12 oz. mushrooms, cleaned and sliced
• 2-3 tsp. olive oil
• 1-2 green onions, sliced
• 2 cups chopped baby spinach leaves, washed and dried
• 6 eggs
• 1/2 tsp. Spike Seasoning, or more
• 1/2 cup grated low-fat mozzarella cheese, plus a tiny bit more to sprinkle on top if desired
• 1/4 cup Parmesan cheese

Directions

1. Preheat the broiler. For the easiest release, choose a 12 inch non-stick frying pan and coat both the bottom and the sides with olive oil spray or non-stick spray. The sides matter here, because eggs like to grab on as they cook.
2. Warm 1 tsp. olive oil in the pan over medium heat. Stir in the mushrooms, add Spike seasoning, and cook for about 5 minutes, until the mushrooms have softened and the moisture in the pan has cooked away.
3. Drizzle in a tiny bit more oil, then add the green onions and spinach to the mushrooms. Cook for 2-3 minutes, stirring as needed, until the spinach has wilted down quite a lot.
4. While the spinach is cooking, beat the eggs thoroughly.
5. Scatter the cheese over the spinach and mushroom mixture and let it soften and melt for about 1 minute. Pour the beaten eggs into the pan, then use a fork to gently move the vegetables around so the egg can slip between them. If you want the extra sprinkle of cheese on top, add it now.
6. Cover the pan, turn the heat down to very low, and cook for about 15 minutes, until the eggs are almost set but still look a little soft here and there.
7. Take off the lid and slide the pan under the broiler for 3-5 minutes, depending on how near it is to the heat, until the eggs are fully set and the top has browned nicely.
8. Cool the frittata for about 2 minutes, then cut it into six wedges like a pie. Serve hot.