Spinach, Mushroom, & Onion Frittata

Happy Friday! I thought I would leave you with something you could whip up for brunch this weekend. As I mentioned in this veggie egg scramble post, I think breakfast is a great way to fit vegetables into your diet as well as use up some extra veggies you have on hand. That is what I did with this frittata that I made at the lake this past week. I used spinach, mushroom, onion, and pepper jack cheese to give it a little kick. I used a dozen eggs since I was feeding 8 people, it was enough for everyone with a couple leftover slices. You can easily scale this down to 3-4 eggs (which is what I normally do). Just like any omelette or egg scramble you can use any variety of vegetables and/or meat that sound good to you.  The recipe is below and have a nice weekend!

Ingredients

2-3 tablespoons olive oil

1-2 cups baby portobello mushrooms, chopped

1 small onion, chopped
1- 2 bags spinach leaves

12 eggs

1/3 cup milk
1 1/4 cups pepper jack cheese
salt
pepper

Directions
Heat a 12 inch non-stick and oven proof skillet over medium high heat. Add olive oil to pan and saute mushrooms, onions, and spinach. Seasoning with salt and pepper, and stir frequently.  Cook about 5-8 minutes until mushrooms and onions are tender and spinach is cooked down.

Meanwhile beat eggs and milk together. Add 1 cup cheese and season with salt and pepper. Pour eggs into skillet over the cooked vegetables. Let eggs settle for a few minutes, then with spatula push one side of eggs and tilt skillet to let more of the liquid egg settle. Cook for a few more minutes until frittata is almost set. Sprinkle with remaining 1/4 cup of pepper jack cheese and place in preheated oven. Cook for 10-12 minutes until frittata is puffed and begins to turn golden. Let cool for 3-5 minutes, cut into wedges and serve.