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Mushroom & Spinach Frittata with Cherry Tomatoes

Ingredients (Serves 3):
1 tsp. Olive oil
½ cup finely chopped onion (about ½ of small onion)
1 package sliced mushrooms
3 cups baby spinach
1/4 cup cherry tomatoes or sun-dried tomatoes in olive oil,chopped
4 eggs OR (2 whole eggs + 2 egg whites)
1 tbsp. water
¼ tsp. Sea salt
¼ tsp. Freshly ground black pepper

Equipment:
8-inch nonstick (small), oven-proof pan
Bowl for mixing eggs

Directions:
Preheat oven to 350 F or 176 C.
Heat a 8-inch nonstick, ovenproof saute pan over medium heat. Add olive oil, onion, mushrooms and saute 2-3 minutes, or mushrooms starts to brown.
Then, add spinach and tomatoes to the pan. Cook just until spinach is wilted, 1-2 minutes.
Meanwhile, in a medium bowl, mix eggs with water (this makes them fluffier).
Pour eggs over spinach mixture in pan. Add salt and pepper and mix briefly to distribute everything evenly.
Place saute pan in the oven in a middle rack and bake for 12-15 minutes, or lightly golden and eggs are not runny.
Cook the frittata until the egg starts to peel away from the pan and the edges are slightly golden brown.
Remove from the oven (carefully with pot holders) Slide the frittata off to a cutting board to serve. Cut into wedges.
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