Spinach & Mushroom Frittata

This is a healthy and easy brunch ~ or light dinner~ option for busy moms (or dads ;o) It includes some of my favorite veggies but you can substitute with your favorite (or what's available in your fridge...)  My family loves this frittata, and I hope you do too!

Ingredients

• 10 eggs
• 2 tsp thyme
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/4 tsp coarse fresh cracked pepper
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 14.5-ounce can fire roasted tomatoes, drained
• 9 or 10 ounce bag baby spinach
• 1/2 cup fresh Parmesan cheese, grated

1. Preheat oven to 450 degrees. Prepare ingredients.
2. In a medium mixing bowl, whisk eggs with seasonings. Set aside.
3. Add olive oil to cast iron skillet (or other oven proof skillet) and heat over medium heat. When hot, add onion and garlic and sauté until lightly browned, about 2 minutes. Add mushroom and tomatoes and cook until mushrooms have softened, about 3 minutes. Add spinach and cook until spinach starts to wilt, 1-2 minutes.
4. Add egg mixture to skillet and fold into vegetables with wooden spoon. Sprinkle shredded parmesan evenly over top. Allow to cook about 4 minutes, without stirring. 
5. Transfer skillet to oven and bake about 12 minutes, or until egg is set in middle. 
6. Let sit at least 5 minutes before cutting.