NYT Cooking:Mushroom and Spinach Frittata: Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Add more veggies to this recipe. spinach, egg, and cheese bake 4 cups packed spinach 1 tbs olive oil for sautéing spinach 1 cups low-fat mozzarella cup thinly sliced green onions 8 eggs, beaten 1 tsp. salt and fresh ground black pepper to taste