Spinach & Mushroom Frittata

Ingredients

1 tbsp olive oil

1 red onion, thinly sliced

1 andouille/kielbasa sausage, cooked & diced (optional)

8 oz mushrooms (any variety—Creminis work nicely), stems removed, sliced

salt and black pepper to taste

8 eggs

1⁄4 cup crumbled goat cheese

1-2 chives or 3 scallions, chopped (optional)

Optional additions:

1⁄4 cup sundried tomato slices

1 cup sautéed spinach

1 cup thinly sliced broccoli

Preheat the oven to 375°F.
Place a large oven-safe skillet or sauté pan over medium heat.
When the pan is hot, add the oil and onion; cook until translucent, about 3 minutes.
Add the andouille, mushrooms, and any additional vegetables. Continue sautéing, about 5 minutes.
Season with salt and pepper.
Beat the eggs vigorously with a fork or whisk, then add to the skillet, along with the goat cheese and chives, if using.
Place in the oven and bake until the eggs have fully set (a toothpick inserted into the middle will come out clean), about 20 minutes.
Let cool and then slice into 2 portions, topping with more chives if you like.