Garden Frittata Italiano

• 2 tablespoons olive oil
• 1 lb mushroom, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 lb fresh spinach, chopped
• 1 lb roma tomato, chopped and seeded
• 14 cup fresh basil, chopped
• 14 cup fresh parsley, chopped
• 2 teaspoons ground oregano
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 12 eggs
• 1 12 cups milk
• 2 cups sharp cheddar cheese

1. In large skillet, saute onions, garlic, and mushrooms in olive oil until softened; drain.
2. Drain any excess moisture from tomatoes.
3. Combine spinach, mushroom mixture, herbs, and tomatoes in large bowl.
4. pour into greased 13 x 9 - inch dish.
5. Beat eggs until frothy; add milk and dry seasonings.
6. Pour over spinach mixture.
7. Bake at 350 for 45-50 minutes, or until almost set, but still wobbly.
8. Top evenly with cheese; bake additional 7-10 minutes or until cheese melts.

olive oil, mushroom, onion, garlic, fresh spinach, roma tomato, fresh basil, fresh parsley, ground oregano, ground black pepper, salt, red pepper, eggs, milk, cheddar cheese

Taken from www.food.com/recipe/garden-frittata-italiano-231018 (may not work)