Veggie Frittata With Spinach And Mushrooms

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 8 ounces fresh mushrooms, sliced
• 5 ounces fresh baby spinach leaves
• 8 large eggs
• 8 ounces sharp cheddar cheese
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. Preheat to 350 degrees.
2. Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat.
3. Whisk eggs together with cheeses and remaining ingredients.
4. Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
5. Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.

olive oil, onion, mushrooms, baby spinach, eggs, cheddar cheese, freshly grated parmesan cheese, whipping cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/veggie-frittata-with-spinach-and-mushrooms-177536 (may not work)