1 tablespoon butter
1/2 cup thinly sliced onion
1 clove crushed garlic
8 ounces sliced fresh mushrooms
8 ounces fresh spinach leaves (about 2 cups torn, packed)
Salt and pepper to taste
1/4 cup cream, half and half, or milk
1/2 cup mozzarella cheese
1/2 cup crumbled feta cheese
1 medium tomato, thinly sliced
Melt butter in 10-inch broiler proof skillet (NOT non-stick surface) or see below.* Saute sliced onion until limp and transparent; add sliced mushrooms and continue to saute until onions and mushrooms are lightly browned. Add torn spinach leaves, cover and continue to cook until spinach is limp. Salt and pepper to taste.
Beat together eggs and cream or milk, stir in half the cheeses; pour over spinach and stir to gently mix. Continue to cook over medium heat; while cooking, periodically gently push sides of frittata toward the center of pan, slightly tilt pan to allow liquid eggs to fill the gap. Cook until bottom of frittata is set and center is almost cooked. Sprinkle with remaining cheese and arrange thin slices of tomato on top. Place pan under broiler for 3-6 minutes or until top is golden brown, center is set, and frittata is puffy.
Easy dish for lunch and super; serve with a green salad, fruit and a tall glass of milk. Nutrition analysis was calculated using whole milk. Serves 6
*Alternate Cooking Method:
Preheat oven to 375 degrees. Spray oven-proof 10-inch cake pan, pie plate with non-stick spray.
Melt butter over medium heat; saute sliced onion until limp and transparent; add sliced mushrooms and continue to saute until mushrooms and onions are lightly browned. Add torn spinach leaves, cover and continue to cook until spinach is limp. Salt and pepper to taste.
Beat together eggs and cream, stir in half the cheeses; add spinach and gently mix. Pour into prepared pan; sprinkle with remaining cheese and bake uncovered 15-20 minutes or until center is set and frittata is puffy.