Spinach & Portobello Mushroom Frittata

• 8 whole Large Fresh Eggs
• 2 Tablespoons Milk
• 1 teaspoon Sun-dried Tomato Spread
• 1/4 cups Parmigiano Reggiano Cheese, Grated, Or More To Taste
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Onion, Minced
• 6 ounces, weight Portobello Mushrooms, Diced
• 1 bunch Fresh Baby Spinach (A Large Handful)

1. Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan), add the olive oil and onion and saute approximately 2 minutes over medium heat, stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
2. Pour egg mixture into the pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to the oven and cook until eggs are no longer giggly, approximately 15 minutes (check it every so often). Transfer to a serving plate and enjoy immediately.

eggs, milk, tomato, ubc, olive oil, onion, mushrooms, handful

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-portobello-mushroom-frittata/ (may not work)