A great breakfast of eggs, spinach, feta and mushrooms all wrapped up in a tasty frittata.
Pre-heat your oven to 350 degrees F
Place the mushrooms in a microwave safe bowl with a teaspoon of water and microwave on high for 2-3 minutes, until they have shrunk and softened up. Drain the water and place to the side
Fry the onions and garlic in a cast iron skillet (or an oven proof skillet of any kind) until translucent and soft.
Add in the spinach and cook until wilted
Whisk together the eggs and egg whites until combined then mix in the mushrooms. Pour over the onion mixture in the skillet.
Crumble the cubes of feta over the top. (I like to leave some whole as well, I love feta!)
Place the skillet in the preheated oven and bake for 15 minutes, until the eggs are completely cooked in the center of the skillet.
Optional Instructions: Pour beaten eggs, cooked spinach, onions, garlic and mushrooms into a bowl. Mix and pour into a greased pie plate or square baking pan. Crumble feta over top. Bake for 15-20 minutes until the eggs are completely cooked in the center.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.