Italian Style Mushroom and Spinach Frittata
Serving Size / Yield
- 12 oz. mushrooms, cleaned and sliced
- 2-3 tsp. oil
- 1-2 green onions, sliced
- 2 C. chopped baby spinach leaves
- 6 eggs
- 1/2 tsp. Spike seasoning
- 1/2 C. grated mozzarella cheese
- 1/4 C. Parmesan cheese
Preheat the broiler.
Grease the bottom and sides of a large frying pan. Heat 1 tsp. oil over medium heat and add the mushrooms and seasonings. Saute for 5 minutes, until mushrooms are softened and liquid has evaporated. Add a bit more oil and add green onions and spinach to mushrooms. Saute for 2 to 3 minutes until the spinach has wilted.
While the spinach is wilting, beat the eggs. Sprinkle the cheese over the spinach and mushroom mixture and allow it to melt for 1 minute. Pour the eggs over the vegetables, making sure the egg can run down in between the vegetables. Cover and reduce the heat to very low and cook for 15 minutes. Remove the lid and broil the frittata for 3 to 5 minutes, or until the top is nicely browned and eggs are set.