Mushroom, Spinach & Sausage Frittata

This was a perfect Saturday morning breakfast. It's fairly healthy but doesn't taste like it! The flavors were great together & it was light but filling. My husband and son couldn't get enough of this dish.

Mushroom, Spinach, and Sausage Frittata:

• 8 eggs
• 2 Tbsp non fat milk
• 3/4 cup low fat cheddar or mozzarella cheese, shredded (divided)
• 2-3 turkey sausage links, cooked & diced
• 1/2 cup white mushrooms, sliced
• 1/4 sweet yellow onion, diced
• 1/4 cup fresh spinach, slightly wilted
• 1 tsp butter
• Salt & pepper to taste

Preheat the oven to 350 degrees. Cook the sausage in a skillet, remove from heat & dice. Melt the butter in the skillet over medium heat. Add onions & mushrooms and saute until tender, remove from heat & set aside. Place spinach in the skillet with a tablespoon of water & cook over medium heat for 1 minute until slightly wilted. Drain water & set aside. In a large bowl, beat the eggs and milk together. Add 1/2 cup of cheese, sausage, mushrooms, onions, wilted spinach and salt & pepper to taste. Coat a tart or pie pan with cooking spray and add the egg mixture. Bake at 350 degrees for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 10 additional minutes. Remove from the oven cool for 5 minutes before cutting. Enjoy!

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