Frittata with Mushroom and Spinach

Frittata is simple to make and a good way to clean out your fridge and use up your leftover proteins and vegetables. Be sure to precook and season them before adding the egg-dairy mixture.

12 eggs

½ cup milk/cream/yogurt/sour cream

1 cup gruyere and/or cheddar cheese, divided

2 cups sliced mushrooms (cremini or portabella)

1 small onion, diced

2 cups chopped spinach

1 teaspoon kosher salt

Ground pepper

2 tablespoons olive oil and/or butter

Directions at recipesbynora.com

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