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  • 5 eggs
  • 1 cup whole milk
  • 4 ounces Fontina cheese or mozzarella
  • 1 tablespoon extra virgin olive oil, plus more for the pan
  • 8 ounces sliced mushrooms
  • ½ medium yellow onion, minced
  • 3 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ tablespoons balsamic vinegar
  • 2 cups packed baby spinach leaves
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