A frittata is an Italian 'open faced' omelette, a quick, easy & satisfying meal for ANY time of day or night!
In a frying pan, put a Tblsp. olive oil and a tsp. butter & heat until VERY hot. Add 1/2# sliced mushrooms and 1/2 cup sliced onions - stir occasionally. Season with salt and pepper, a pinch of thyme & a dash of cayenne & a tsp. of worcestershire sauce - continue until the mushrooms & onions are nearly cooked. Toss a few handfuls of fresh baby spinach on top of the mushrooms, cover and cook a few minutes until spinach wilts.
Heat a nonstick 10" pan that's been sprayed with nonstick spray. Pour in the eggs and as they're cooking, 'lift' the sides of the cooked eggs, allowing the uncooked eggs to slide underneath. Carefully continue this, making sure the eggs don't get TOO scrambled up.
When eggs are fairly cooked, spoon the mushroom mixture evenly over the top of the eggs. Place under the broiler (not TOO close to the heat) and continue cooking until the top is set, checking often to make sure it doesn't overcook. Remove from heat. Top with shaved swiss or gruyere cheese (as much as you like!) and return to broiler until the cheese melts.
Slide frittata onto a plate - wait a minute or 2 and then slice into wedges.
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