Breakfast- Spinach Mushroom Frittata

Spinach Mushroom Frittata

1 T olive oil
1 clove garlic minced
3 oz fresh spinach
4-6 oz fresh mushrooms, sliced
1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
¼ tsp salt
¼ tsp pepper
12 large eggs beaten
1/2 –3/4 cup feta cheese crumbled

This will serve 4 to 6 people depending on what else you are serving with it.  You can increase it to 16 eggs for 6 to 8 people and leave the other ingredient the same quantities.  The original recipe called for herb and garlic feta cheese, I’ve used plain and it seemed all right.

Saute garlic in olive oil, 30 seconds; add spinach for 1-2 minutes till wilted.  Add mushrooms for another 2 minutes then add tomatoes and stir.  Beat the eggs and salt and pepper together and add to frying pan.  Semi-cook pulling away from sides and bottoms of pan occasionally.  When ¾ set, place in a 350 oven for 10-20 minutes till puffy!

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