Spinach & Mushroom Frittata

I love to make a frittata on the weekends for breakfast or a brunch. They are so simple, quick and CAN be very healthy. There are so many things you can add, it's a great recipe to use up leftovers. I watched a cooking show once that said you could even add spaghetti and meatballs... I might have to try that just for kicks one day.

This recipe is for a spinach mushroom frittata that we love here.

Ingredients:

2 Tablespoons olive oil

2 cups chopped raw baby spinach

1 cup sliced mushrooms

1/2 onion, diced

1/2 cup parmesan cheese

1/2 teaspoon dried Thyme

1/2 teaspoon dried Basil

1/2 cup salsa (mild, medium or hot, however you like it)

8 eggs.

Directions:

Heat oven to 350 F

Heat olive oil in a skillet over medium-high heat. Add mushrooms and onions. Sauté until onions are clear. Now it gets technical..... throw everything together in a big bowl and mix it well. Whew! That was hard. Spray a round cake pan or pie pan with non-stick spray. Pour your mix into the pan and put it in the 350 F oven for 30 minutes or until set.

Now I realize frittatas are supposed to be done on the stove, it means "to fry" but I've never had any luck doing it that way so I choose to use the oven.

I like to top it with salsa if anything at all. Mike loves this in a sandwich the next day for work. It's great hot or cold, full of protein and veggies. Remember spinach is one of those fancy superfoods!