SPINACH MUSHROOM FRITTATA

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1/2 onion - thinly sliced
8 oz. mushrooms - thinly sliced
3 cups spinach- roughly chopped
1 tbsp olive oil (optional:vegetable oil)
2 tbsp butter - divided

8 eggs
1 tsp salt
fresh ground pepper
1 c. gruyere - grated, divided

Preheat broiler on your oven.

1.Heat 1 tbsp olive oil & 1 tbsp butter. in a wide skillet (pan) over medium heat. Add sliced onion and cook for 2 minutes. Add sliced mushrooms & cook 5-6 minutes stirring occasionally until mushrooms & onions are lightly browned. Season with a few pinches of salt pepper.

2.Add chopped spinach over mushroom mixture & stir. Turn off heat. The heat of the mushrooms will wilt the spinach perfectly. Let mushroom mixture cool slightly while preparing cheese and eggs.

3.Crack eggs in to a large bowl. Add 1 t. salt & pepper and whisk. Add spinach-mushroom mixture and 1/2 c. gruyere and mix well.

4.Heat remaining T. butter in a 9-inch ovenproof skillet, swirling to coat sides. Add egg mixture, stir a couple times, and loosely cover. Cook until eggs are mostly set, about 5 minutes.

5.Sprinkle remaining gruyere over the eggs and place skillet under broiler. Broil 2-3 minutes until eggs are set and cheese is nicely browned. Remove from oven. Gently loosen the eggs around the sides of pan to make sure the don't stick. Be careful of the hot handle on the skillet!

Slide on to cutting board and cut into wedges. Serve hot, warm or at room temperature.