Ingredients:

  • 8 oz Cremini mushrooms, thinly sliced
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 0.5 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 8 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 tsp dried oregano
  • 0.5 cup feta cheese, crumbled

Instructions:

  1. Position a rack in the center and preheat to 375°F.
  2. Heat 1 tbsp extra virgin olive oil in a 10 inch oven safe skillet over medium high heat. Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and moisture has evaporated.
  3. Lower heat to medium. Stir in 0.5 diced yellow onion and cook for 3 minutes until translucent. Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Toss in 2 cups chopped baby spinach and 1 cup halved cherry tomatoes. Sauté for 2 minutes until the spinach has collapsed.
  5. In a large bowl, beat 8 large eggs with 0.25 cup whole milk, 0.5 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano.
  6. Pour the egg mixture into the skillet over the vegetables. Use a spatula to gently distribute the veggies evenly.
  7. Sprinkle 0.5 cup crumbled feta cheese evenly over the top of the eggs.
  8. Let the frittata cook undisturbed for 2 minutes on the stove until the edges begin to set and pull away from the pan.
  9. Transfer the skillet to the oven. Bake for 12 to 15 minutes until the center is just set and the top is slightly puffed.
  10. Remove from the oven and let it sit for 5 minutes. This allows the internal structure to firm up for clean slicing.