Spinach, Leek and Cheese Frittata

Prep time: 10 minutes | Cook time: 22 minutes | Serves 2

4 large eggs

4 ounces (113 g) baby bella mushrooms, chopped

1 cup (1 ounce / 28-g) baby spinach, chopped

½ cup (2 ounces / 57-g) shredded Cheddar cheese

¹⁄₃ cup (from 1 large) chopped leek, white part only

¼ cup halved grape tomatoes

1 tablespoon 2% milk

¼ teaspoon dried oregano

¼ teaspoon garlic powder

½ teaspoon kosher salt

Freshly ground black pepper, to taste

Cooking spray

1. Lightly spritz the baking pan with cooking spray.
2. Whisk the eggs in a large bowl until frothy. Add the mushrooms, baby spinach, cheese, leek, tomatoes, milk, oregano, garlic powder, salt, and pepper and stir until well blended. Pour the mixture into the prepared baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 300ºF (150ºC) and set time to 22 minutes.
4. When cooked, the center will be puffed up and the top will be golden brown.
5. Let the frittata cool for 5 minutes before slicing to serve.