Spinach and Mushroom Frittata quick and easy meal. Perfect for breakfast, lunch or brunch. The beauty of this recipe is that you can use any vegatbles that you like, any spices that you like and any cheese that you like.


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RECIPE

Ingredients:
9 eggs
5oz (140g) baby spinach
1 cup (115g) cheddar cheese, grated
1 onion
2 garlic cloves, crushed
8 oz (225g) white button mushrooms
1012 basil leaves
Parmesan cheese for topping (optional)
Salt to taste
1/2 teaspoon black pepper
4 tablespoons olive oil

Directions:
1. Preheat oven 410F (210C).
2. Preparation: slice onion and mushrooms, crush garlic cloves, roughly chop basil leaves.
3. In a large bowl beat the eggs, cheese, salt and pepper, set aside.
4. In a large skillet heat olive oil over medium heat, add sliced onion and sauté for 45 minutes, stirring occasionally until translucent. Add crushed garlic, sliced mushrooms and cook for 67 minutes, stirring occasionally until softened, add more olive oil if needed. Add baby spinach and cook 23 minutes more, stir occasionally until wilted, season with salt. Add chopped basil and stir.
5. Pour eggcheese mixture into the skillet, cook for 45 minutes. Grate some Parmesan cheese on top (optional) and bake for 15 minutes or until fully cooked and golden brown on top.