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Greek Frittata

Preheat oven to 350 degrees F. Spray a 9-inch cast-iron skillet or glass baking dish with cooking spray. Heat a large nonstick skillet over medium-heat; spray with cooking spray. Cook 1 cup sliced mushrooms for 5 minutes, stirring occasionally, until they start to release liquid. Stir in 1 1/2 cups baby spinach, shredded; cook for 1 minute. Remove from heat. Whisk together 8 large eggs and 1/2 cup fat-free milk in a large bowl. Add mushroom-spinach mixture, 1/2 cup diced tomatoes, and 3/4 cup crumbled reduced-fat feta cheese.

Pour egg mixture in the prepared dish. Bake for 35-45 minutes, until eggs are firm and a knife inserted into the center comes out clean. Cool for 5 minutes before cutting.

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