Spinach and Mushroom Frittata

SERVING SIZE: 2 DIFFICULTY LEVEL: EASY

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES

INGREDIENTS:

1. 6 eggs

2. 4 crimini mushrooms

3. 1 shallot

4. 2 cups Spinach

5. 2 tsp spicy brown mustard

6. 1 tsp kosher salt

7. 1 tsp black pepper

8. 1 tsp smoked paprika

9. 1 tbs olive oil

10. 1 tbs red wine vinegar

11. ¼ cup parmesan cheese

12. 3 tbs basil

PREP:

1. Preheat the oven to 375F. Dice your shallots and mushrooms, as the olive oil in your pan heats up to medium-high heat.

2. Once hot, add shallots and mushrooms and cook for 5 minutes, stirring occasionally.

3. Add red wine vinegar and smoked paprika and reduce another 2 minutes, then add the spinach and cook until wilted and the pan liquid has evaporated. Take off the heat.

COOK:

1. In a separate bowl crack your eggs and whisk in the mustard, salt and pepper until combined.

2. Add to your pan and mix around the vegetables so the mixture is homogeneous. Sprinkle with parmesan and place in your oven to cook for 15 minutes.

3. The frittata will be done when the egg mixture is set (no longer wet). You can put a knife into the frittata and it should pull out clean. Chop basil before sprinkling on top.

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