Veggie Frittata With Spinach and Mushrooms
- Preheat to 350 degrees.
- 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.
- Whisk eggs together with cheeses and remaining ingredients.
- Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine.
- Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.