Spinach, Feta and Mushroom Frittata

6 eggs
1/4 tsp. salt
1/8 tsp. black pepper
1 T. dried oregano

1/4 c. chopped onion
1 c. chopped mushrooms
1 clove garlic, minced
1 T. olive oil
2 c. torn fresh spinach leaves
1 c. crumbled Feta cheese


In a small bowl, beat eggs with seasonings; set aside.

In an oven-proof skillet, cook the onion, mushrooms, and garlic in olive oil until tender. Stir in spinach leaves and saute for 1-2 minutes. Stir in 1/2 c. of the Feta  cheese.
Pour egg mixture into the skillet. Cook over medium heat. As the egg sets, run a spatula around the edges, lifting the egg mixture and allowing the uncooked portion to run underneath.  Continue cooking for 5-8 minutes, until egg is nearly set. 
Place skillet under broiler for 1-2 minutes to finish cooking the top.  Sprinkle with remaining Feta cheese.  Cut into wedges and serve.

Serves 4.