Spinach and Mushroom Frittata

Ingredients

• 1 1⁄2 cup spinach, lightly packed

• 8 oz. of cremini mushrooms, sliced

• 8 eggs

• 4 oz. goat cheese

• 1 small yellow onion, finely chopped

• 1 1⁄2 tablespoons olive oil

• salt & pepper

• 4 grape tomatoes, sliced in half (optional)
  

Directions

1. Preheat the oven to 375 degrees.

2. Break the eggs into a large bowl and whisk well. Stir in the goat cheese. Season well with salt & pepper.

3. Heat the olive oil in a oven-proof frying pan over medium heat. Add the onion and cook until they turn translucent. Add the mushrooms and spinach and sauté for 1 minute.

4. Pour in the egg mixture. Be sure that the onions are spread out evenly in pan. Continue to cook over medium heat for 5 minutes.

5. Using a spatula, lift the edges of the frittata to allow the eggs to flow underneath in the first few minutes of cooking.

6. Arrange the tomato halves on the surface.

7. Carefully move the pan to the oven. Cook for another 10 minutes or until the frittata is set.

8. Turn the oven to broil and brown the top of the frittata, being careful
   not to burn it.

Client Recipe Submission by Sue