Spinach, Mushroom & Feta Frittata

2 tablespoons extra-virgin olive oil

4 scallions, sliced

4 ounces crimini mushrooms, sliced

4 handfuls (about 4 ozs.) baby spinach

Sprinkling of Montreal Steak Seasoning

1 teaspoon kosher salt, divided

Freshly ground black pepper

8 large eggs

4 tablespoons Italian breadcrumbs, divided

1/2 cup crumbled feta cheese

Preheat the oven to 450° F.

Heat olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add scallions, mushrooms, spinach, and steak seasoning, and cook, stirring, until spinach has wilted, about 3-4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. In a large mixing bowl whisk the eggs, 2 tablespoons of the breadcrumbs, 3/4 cup water, and remaining 1/2 teaspoon salt. Stir in feta. Pour mixture over the sautéed vegetables in the skillet, and sprinkle with the remaining 2 tablespoons breadcrumbs. Carefully slide the skillet into the oven and bake until the frittata is set and the top is golden, about 15-17 minutes. Remove from oven (don’t burn yourself like I did), and slide/coax the frittata onto a serving plate. Cut into wedges and serve.