Spinach, Mushroom & Feta Frittata with Grape Tomatoes

Directions

1. Prepare the vegetables: wash and dry the produce, slice the mushrooms, and dice the onion; set aside.
2. Warm a skillet over medium heat and add a little olive oil.
3. Cook the diced onion in the oil until it becomes translucent, about 2–3 minutes.
4. Add more olive oil if needed, then stir in the mushrooms and cook until they soften, 3–4 minutes.
5. Whisk eggs with water, salt, and black pepper in a large bowl.
6. Add the spinach to the skillet in batches and cook until wilted, 1–2 minutes.
7. Pour the egg mixture over the vegetables and scatter the feta evenly over the top.
8. Gently lift the edges with a spatula and tilt the skillet to allow uncooked egg to flow underneath; cook until most of the frittata is set and the center is still a bit runny, 4–5 minutes.
9. Transfer the skillet to the oven and broil briefly until the top is set and lightly browned, 2–3 minutes.
10. Cut the frittata into wedges and divide onto plates, with grape tomatoes on the side.