Mushroom and Spinach Frittata

Ingredients

• 8 large eggs
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach leaves, washed and chopped
• 1/2 cup grated Parmesan cheese

Directions

1. Set the oven to 375°F. Mist a 9-inch pie plate with cooking spray.
2. Warm the olive oil in a large skillet set over medium heat. Tip in the onions and mushrooms, and let them cook until tender, about 5 minutes. Add the garlic, spinach, salt, and pepper; keep it on the heat for 2 minutes more. Pull the skillet off the burner and keep it nearby.
3. Crack the eggs into a large bowl and whisk until the yolks and whites are blended. Fold in the Parmesan cheese and the mushroom mixture, stirring so the vegetables and cheese are spread through the eggs. Transfer the mixture to the pie plate you readied.
4. Bake for 25-30 minutes, until the center looks firm and the top is lightly golden. Give it a little time to settle, then serve it warm or at room temperature.