Spinach Mushroom Frittata

(adapted from Comfy Belly)

about 10 ounces of chopped organic spinach (fresh or frozen)
1 medium onion, chopped
2 tablespoons of organic extra-virgin olive oil (or more as needed)
1.5 cup of chopped mushrooms
4 ounces of parmesan cheese (non-rBHG treated)
6 eggs (organic omega-3)

  1. Preheat your oven to 350 degrees F.
  2. Saute the spinach, onions, and olive oil in a large frying pan for about 5 minutes, and then add the mushrooms. Saute for another 5 minutes, or until the onions are becoming clear.
  3. Turn the heat off, cool for a moment, and the add the eggs, and cheese to the spinach mixture. Blend well.
  4. Pour the spinach mixture into pie dish.
  5. Bake for 20 minutes, or until the egg and cheese are baked into the frittata.

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