6 – large eggs (beaten)
2 teaspoons – salt
1 teaspoon – ground black pepper
1 teaspoon – vegetable oil
1 teaspoon – butter
1 cup – crimini mushrooms (sliced)
1 cup – cheddar cheese (grated)
2 cups – spinach (blanched and chopped)
1. Preheat oven to 300 degrees F. Season the beaten eggs with salt and pepper.
2. Warm sauté pan over medium heat. The pan should not get too hot. Add oil and butter and sauté the mushrooms, remove and reserve, then pour in eggs to form the base of the frittata.
3. Place the cooked mushrooms and the spinach on the frittata when the eggs begin to cook, taking care to distribute evenly.
4. Finish in the oven. The frittata will be done when the top begins to brown and the eggs are fluffy.