Elisa's Spinach & Mushroom Frittata

Ingredients:

6 large eggs 1/3 cup milk, half & half, or oatmilk 2 T. butter 1 T. olive oil 1-1/2 cups chopped/thin sliced potatoes (I like to use baby potatoes which I halve then slice thin) 1/2 medium onion, chopped Approx. 2 cups fresh spinach, coarsely chopped, or @ 8 oz. frozen spinach, thawed and drained 4 oz. sliced mushrooms 3/4 cup grated cheese Sea salt / seasoned salt Pepper (Penzey’s Justice seasoning, if you have it!)

Instructions:

In a large, (nonstick), oven-proof skillet, heat olive oil and butter over medium-high heat until butter is melted. Add potatoes and onions and saute, seasoning with salt and pepper, until halfway cooked, then add mushrooms and continue to saute until soft. Add spinach and stir until wilted. Remove from heat.

Whisk together eggs and milk/cream. Season with salt and pepper. Pour over vegetable mixture and top with cheese. Bake at 350 degrees F. for 15-20 minutes (until set).