Spinach and Mushroom Frittata

Ingredients:

• 1 box of whole mushrooms, cleaned, with stems removed, and sliced
• 1 bag of baby spinach, ready to use
  
• 1-2 yellow onions, sliced
• 2 tablespoons of butter
• 6 – 8 eggs (depending on how big your skillet is)
• Splash of milk
• ¼ - ½ cup cheddar cheese, shredded
• Salt and pepper to taste

Directions:

Preheat oven to 425.

Break six eggs into a medium bowl and add a splash of milk. Beat well with a fork and then stir in cheese. Set aside.

In a cast iron pan, heat butter over medium heat. Add onion and sauté for about five minutes. Add mushrooms and cook until they’ve started to release their liquid and are a nice medium brown color. Add spinach and cook down, stirring until completely wilted. Turn heat up to medium-high and add egg mixture. Allow to "set" for about 2 minutes, and then move to oven. Cook in hot oven for 10 minutes or until cooked through. Place under broiler and broil top until golden brown. Serve warm.

*Please note that just about anything can be interchanged here—other vegetables, meat, cheeses, more cheese, etc. This is an easy omelet! If you’re making this for brunch, to first cook bacon in the pan and use some of that grease instead of butter for an especially delicious smoked flavor.