Spinach and Tomato Frittata

225 g mushrooms, sliced 1/2 lb
30 ml oil 2 tbsp
250 ml fresh baby spinach, stems removed 1 cup
250 ml feta cheese, crumbled 1 cup
1 tomato, diced 1
75 ml fresh basil, chopped 1/3 cup
10 eggs, beaten 10
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a large skillet; heat oil over medium heat. Add mushrooms and saute for 10 minutes. Set aside.

Add spinach and heat for 3 minutes or until wilted. Cool spinach and squeeze to drain excess liquid. Dice.

In a large bowl; combine mushrooms, spinach, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour mixture into lightly greased 8 x 8 inch (20.5 x 20.5 cm) baking dish and cook in preheated 350 F (180 C) oven for 35 to 45 minutes or until frittata is cooked through. It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6