Spinach & Mushroom Frittata Recipe

Spinach & Mushroom Frittata - quick and easy meal. Perfect for breakfast, lunch or brunch. You can use any mushrooms that you like.

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
• 10-12 basil leaves
• Parmesan cheese for topping (optional)
• 1½ teaspoons salt 
• 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 4-5 minutes, stirring occasionally until translucent. Add crushed garlic, sliced mushrooms and cook for 6-7 minutes, stirring occasionally until softened, add more olive oil if needed. Add baby spinach and cook 2-3 minutes more, stir occasionally until wilted, season with salt. Add chopped basil and stir.
5. Pour egg-cheese mixture into the skillet, cook for 4-5 minutes.  Grate some Parmesan cheese on top (optional) and bake for 15 minutes or until fully cooked and golden brown on top.

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