Mushroom Vegetable Frittata

Ingredients

• 8 Large Farmhouse Eggs
• 1/4 cup milk (or plain Greek yogurt for extra tang)
• 1.5 cups mushrooms, sliced (cremini or button)
• 1/2 cup baby spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1/4 cup Kalamata olives, pitted and halved
• 1/3 cup feta cheese, crumbled
• 1 tsp dried oregano (or fresh basil for garnish)
• Salt and pepper to taste

Preparation

1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together the 8 eggs, and milk until combined.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the red onions and mushrooms, salt, and pepper. Sauté for 5–7 minutes until the onions are translucent & the mushrooms have browned; add spinach and cook until just wilted.
4. Stir in the sun-dried tomatoes, and Kalamata olives. Cook for just 1 minute.
5. Spray a 12” pie dish with nonstick spray. Add oregano and veggies to dish; pour egg mixture over it.
6. Bake at 375F. for 20-25 minutes.
7. Top with feta before serving and enjoy!