Mushrooms, Tomatoes & Spinach Frittata

I've found that cooking seasonally, really enables me to come up with fresh ideas using such great local produce.  For this frittata, I was just hoping to use up some of the things in my fridge before they spoil. Frittatas are pretty great because you can really add any veggies, cheese, potatoes- whatever you feel like.  You can also eat it for breakfast, lunch or dinner, maybe even a snack!

This recipe is for an 8 inch cast iron skillet. If you use a 9 or 10 inch skillet, you might want to add an egg or two more.

Ingredients:

5 eggs (beaten)

1/3 cup of milk

1 cup of spinach

1/2 pint of tomatoes (cherry)

1 pint of mushrooms (any type works)

A handful of rosemary

A handful of parsley

A pinch of salt and pepper

Directions: 

Clean and slice the mushrooms and tomatoes, cutting them into decent sized pieces. Place about 1 Tbsp of butter in the bottom of the skillet, add the mushrooms and a 1/4 cup of water. Add some rosemary, parsley and salt and pepper. Cook on medium heat until the mushrooms have shrunk in size. Add the tomatoes and spinach until they have burst open and the skin has begun to shrivel. If you have a lot of excess water from the mushrooms and tomatoes, you may want to remove that before adding the eggs. Now, here's where you can also add cheese, potatoes or yams and any other veggie before adding the egg mixture.  I opted to keep this one simple.  Preheat the oven to 400 degrees.  Prepare the egg mixture by beating the eggs and adding 1/3 cup of milk.  Mix until well combined.  Place the egg mixture over the veggies (which should still be cooking on medium heat on the stovetop). Cook until the eggs are lightly set. Add some additional rosemary on top and/or tomatoes and any other veggies that you'd like!  Then, place in the oven for about 10 minutes, to finish the process.  You'll notice the eggs will look slightly brown on top so that means it's done!

Serve with a salad or whatever you feel like! Frittatas also store great in the fridge for 3-4 days so you can have leftovers anytime.  If you're like me, I can probably eat breakfast for dinner most nights of the week and this is a perfect balance of ingredients.  It also looks nice too! Let me know if you've used any variations to the recipe!