Tomato, spinach, and mushroom frittata

• 2 tbsp olive oil, divided
• 1 cup sliced baby portobello mushrooms
• 1 cup quartered cherry tomatoes
• 1 clove garlic, crushed
• 1 cup fresh spinach, torn
• 7 eggs
• 1/2 tsp salt
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp pepper

1. Preheat oven to 400.
2. Place 1 tablespoon olive oil in oven-safe 10" skillet and preheat over medium high heat.
3. Saute mushrooms, tomatoes, and garlic until softened, about 5 minutes.
4. Add spinach and stir and cook until wilted, about 2 minutes.
5. Meanwhile, whisk together eggs, salt, rosemary, thyme, and pepper.
6. Push vegetables to the side of the pan and add the remaining tablespoon of olive oil.
7. Coat the pan and sides well.
8. Don't skimp... it imparts great flavor and allows you to remove the cooked frittata from the pan.
9. Pour egg mixture evenly over vegetables.
10. Bake 11-13 minutes or until eggs are completely set.
11. Let stand 5 minutes (helps you get it out of the pan) and serve.

olive oil, baby portobello mushrooms, quartered cherry tomatoes, clove garlic, fresh spinach, eggs, salt, rosemary, thyme, pepper

Taken from cookpad.com/us/recipes/363007-tomato-spinach-and-mushroom-frittata (may not work)