Spinach, Mushroom, and Feta Frittata

Ingredients

• 2 large eggs
• 1 (16-ounce) carton egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 3/4 cup chopped onion (1 small)
• 1 (8-ounce) package sliced mushrooms
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

1. Preheat broiler.
2. . Combine first 4 ingredients in a large bowl; stir well with a whisk.
3. . Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; sauté 9 minutes or until liquid evaporates. Add spinach; cook 4 minutes or until liquid evaporates. Add egg mixture; stir well. Reduce heat to medium-low; cook 8 minutes or until edges are set. Sprinkle with cheese. Wrap handle of pan with foil, and broil 5 minutes or until egg is set and lightly browned.
4. Note: To speed up the cooking process of a frittata, loosen edges of frittata from pan with a spatula and allow raw egg mixture to run to the bottom of the pan.