Name: Mushroom, Tomato & Pea Frittata with Honey Mustard Spinach Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; ⅓ cup dried cranberries; 18 eggs; 3 cups frozen peas; 1 ½ small pkgs grape tomatoes; 135 ml honey mustard dressing; 1 ½ cups shredded cheese, Italian blend; 3 (227g ) pkgs sliced white mushrooms; black pepper; extra virgin olive oil; garlic powder; salt

Mushroom, Tomato & Pea Frittata with Honey Mustard Spinach SaladMushroom, Tomato & Pea Frittata with Honey Mustard Spinach Salad — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

⅓ cup dried cranberries

18 eggs

3 cups frozen peas

1 ½ small pkgs grape tomatoes

135 ml honey mustard dressing

1 ½ cups shredded cheese, Italian blend

3 (227g ) pkgs sliced white mushrooms

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms and spices; cook, stirring occasionally, until the mushrooms soften, 5-6 minutes.

Meanwhile, place eggs, salt, and pepper in a large bowl; whisk to combine and set aside.

Wash, dry, and halve tomatoes lengthwise.

When the mushrooms are soft, add tomatoes and peas to the skillet. Continue to cook, stirring occasionally, until tomatoes soften and peas are warmed through, 2-3 minutes more.

Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

Reduce heat to medium-low and pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, about 5 minutes.

Sprinkle cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, about 4 minutes. Remove from oven.

Meanwhile, wash and dry the spinach (skip this step if it came pre-washed).

To serve, cut frittata into wedges and divide between plates. Add spinach to the plate, drizzle with dressing, and top with cranberries. Enjoy!

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