Spinach and Feta Frittata

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 large yellow onion, chopped
• 2 medium jalapenos, chopped
• 2 garlic cloves, minced
• 1 teaspoon of chili garlic paste (Rooster Brand is a good choice)
• 1/2 tsp smoked paprika
• 1/2 tsp dry mustard
• 300 grams chopped frozen spinach
• 200 grams feta cheese, crumbled (goat feta is best)
• 40 grams of real bacon bits
• 1 cup of cooked potatoes diced
• ¼ cup chopped fresh dill (or 2 teaspoons dried dill weed)
• 10 oz can of sliced mushrooms (or 250 g of sliced fresh mushrooms)
• 12 large eggs
• 200 grams of a mild or medium soft cheese like Mozzarella, Swiss, or Edam, grated (optional)

Directions

1. Heat the oven to 400°F.
2. Drain the canned mushrooms.
3. Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. When it’s hot, add the onion, garlic and chili paste. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the spinach, diced potatoes, dill, feta, bacon bits, and the drained canned mushrooms. Continue to cook until the spinach is warmed through.
4. In a medium bowl, beat the eggs. Turn off the heat under the skillet, pour the egg mixture over the vegetables, and stir very gently just to distribute all the ingredients evenly in the skillet. Optional – top with the grated cheese. Transfer the skillet to the oven.
5. Bake until the top of the frittata is firm, the edges are golden brown and the cheese topping is golden, about 40 minutes.
6. Remove from oven and let rest for 3 minutes. Then cut into 8 wedges and serve hot, warm, or at room temperature. (Store leftover frittata wrapped in foil or plastic wrap in the refrigerator for up to a few days.)