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Spinach and Mushroom Frittata

Since I do my grocery shopping after work on Mondays, we didn't have much in the house for breakfast on Monday morning.  So Sunday afternoon, after dodging the rain by catching a matinee of Everything Must Go, we ran out to our co-op to get something for breakfast.  Much to our dismay, there was nothing in their bakery besides cookies.  So, we bought some eggs and vegetables to make a quiche of sorts.  However, because there is no crust, I guess I should call it frittata.  Either way, a delicious breakfast that will last us all week!

7 Eggs (we probably could have used less, but we had 7 left, so we figured we would use them all)
4 ounces Swiss Cheese, shredded
4 ounces Mushrooms, sliced
6 ounces Spinach
Olive Oil
Salt and Pepper
Splash of Milk

Heat olive oil over medium heat in a saute pan or wok.  Saute the spinach and mushrooms, with a pinch of salt, until the spinach has wilted.  Meanwhile, whisk together the eggs, milk, salt, and pepper.  Add the sauteed vegetables.  Mix in the cheese until well combined.  Spray a 9 inch glass pie plate with non-stick cooking spray.  Pour the egg mixture into the pie plate and bake at 350 degrees for about 45 minutes-1 hour, or until the egg has set.  Allow the frittata to cool and cut into slices.  

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